Vineyard

The approximately 63-hectare steep slope with south-west exposure features deep, grey weathered slate soils. Wines from this vineyard are distinguished by expressive minerality in fine interplay with pronounced fruit.

Winemaking

The grapes were strictly hand-harvested in October. The fully ripe fruit was gently crushed and briefly macerated on the aromatic and mineral-rich grape skins. The must was then slowly and cool-fermented with indigenous yeasts, allowing the wine’s multifaceted, fruity aromas to fully develop. Gentle maturation with extended ageing on the lees followed after fermentation.

Food Pairing

These complex, fine Auslesen with their Mosel-typical interplay of sweetness and acidity make excellent light dessert wines, pairing beautifully with a wide range of sweet dishes as well as very spicy or salty foods, such as blue cheese. Classics like crème brûlée are just as suitable as tarte Tatin, apple strudel and other fruit-based dishes.