Origin

The grapes for this Riesling come from various old vineyards of the Middle Mosel, some of which have not undergone land consolidation, aged 60–80 years, with a few ungrafted Riesling vines. Fine as well as stony weathered slate soils are found on the steep slopes and transmit their minerality to the grapes in an extremely concentrated form.

Winemaking

The grapes were strictly hand-harvested at the end of October. This resulted in 100% healthy fruit, which was gently crushed and macerated for several hours 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 in large wooden casks as well as extended lees ageing followed after fermentation.

Food Pairing

These full-bodied wines made from fully ripe grapes, with all their complexity, pair beautifully with fresh and aromatic dishes, such as skrei fillet in a coconut–lime broth with roasted potatoes and spinach, turkey steaks with Mediterranean oven-roasted vegetables, or an orange and fennel salad with sautéed prawns. Best decanted and enjoyed from a large glass.