Battenfeld-Spanier Winery

TOGETHER - Carolin Kühling-Gillot Spanier and HO Spanier. The couple jointly manages the Kühling-Gillot and Battenfeld-Spanier wineries.

Battenfeld Spanier and Kühling-Gillot cultivate the Rheinterrasse, Zellertal, and Wonnegau terroirs in Rheinhessen. Since 2005, organic farming has been complemented by biodynamic methods. The meticulous and precise work in the biodynamically managed vineyards allows the wines to express the full terroir of a location to its fullest. Only minimal intervention is required in the wine cellar to preserve the impressive charisma of these wines.

Spontaneous fermentation is one of the fundamental principles, as is the rejection of any chemical additives such as pesticides, herbicides or artificial fertilizers ("One can only speak of 'terroir' if one respects and protects the soil and its microorganisms.

To produce wines of this kind, one thing is crucial: time. "Just as grass doesn't grow faster if you pull on it, wines don't get better if you push them to ripen quickly," explains Carolin Spanier-Gillot, explaining her wine philosophy. Many of the wines aren't released until two or three years after harvest. Only through ripening can the fruity aromas of the grapes gradually fade, allowing the aromas of the soil and rock to emerge. This is particularly evident in the house's Rieslings, which are able to reflect their origins in an impressive way.

Both wineries share the philosophy of HO Spanier - to bring the precision of the mineral, the stone and the unmistakable character of the great location into the glass.

When I tasted the wines from Kühling-Gillot and Battenfeld-Spanier some time ago at the premiere of their Grand Crus, I mentioned that HO Spanier pulverizes the stone, then liquidates it and bottles it – that's how clearly and distinctly the wines tell their origins. You don't even need the Grand Crus in your glass for that, because the wines from the first vineyards already wonderfully convey the differences between the growing regions and towns.
Battenfeld-Spanier practices biodynamic agriculture in its vineyards. This approach involves the use of natural preparations and a biodynamic calendar to promote vine growth and maintain soil health. This biodynamic philosophy is reflected in the quality and expressiveness of the wines.

Winemaking at Battenfeld-Spanier follows an artisanal approach with minimal intervention. Grapes are hand-harvested and carefully selected before gentle pressing. Fermentation often occurs spontaneously with natural yeasts to preserve the authenticity and expression of the terroir. The wines age in various containers, including traditional wooden barrels and modern stainless steel tanks, depending on the style of the wine.

In addition to the dominant grape variety Riesling, Battenfeld-Spanier also grows a variety of other grape varieties, including Pinot Blanc, Pinot Gris, Silvaner and Chardonnay for white wines and Pinot Noir for red wines.