Heiligenblut translates as Holy Blood, a reference to a legend from 454 Atilla the Hun executed local monks on the ground that would become the vineyard. A chapel built in 746 accompanied the first vines planted here, and the Heiligenblut Berg has been a vineyard ever since. Today, the Hannemann brothers use the modern winery’s original label dating to 1846 to signal that this is a super-traditional Rheinhessen wine, farmed organically and made without yeast additions – just like their great great grandparents would have done – and aged in neutral oak barrels to preserve the clear, fresh aromas of Silvaner. Those aromas start with white strawberry, orange and lime zest, with flinty minerality bursting like fireworks of the sinuses. The palate has a creamy texture balanced by bright, steely acidity and high toned flavors of apple sauce and lime. The finish lingers with blossoms from the orchard and lime peel. For best results, serve this with German classics like sauerkraut and spicy sausage, but there’s lots of room for the chef’s imagination too.