The Bissersheimer Chardonnay grows on calcareous marl soil in the Goldberg site. He is practically the and writes "little brothers of the Wageck Chardonnay Sülzner way. Through the fermentation and the aging in used barriques, it conveys a clear Burgundy character, it has power and a great mineral coolness with depth, it is also really dry with just about the 2.0 grams of residual sugar, plus the noble aroma of aging in wooden barrels. A class Chardonnay that also shines with its fair price.
The Falstaff magazine rated the Bissersheim Chardonnay Kalkmargel with 90+/100 and wrote: "Mineral, cool on the nose, limestone, chalky notes, subtle fruity notes of fresh lemons, meadow herbs. Juicy on the palate Fruit, ripe pears, apricots, supple core, with an acidity that is well integrated in the round body, mineral spiciness, successful use of wood."
