riesling

Riesling from Valwiger Herrenberg (40-70 year old vines, mostly ungrafted, grey slate and grauwacke, exposition south) crushed and macerated overnight before pressing, 26 months of ageing in barrique/tonneau.

Riesling from Piesport and St. Aldegund, cold maceration, 14 months of ageing in tonneau.

This Riesling is intense yet compact. High extraction and precise acidity. Despite the warm year of 2022, it is bone dry and elegantly structured.

Riesling from 40-60-year-old vines that has spontaneously aged for 10 months on its fine yeast in a 1,200-litre Stockinger tonneau. Vineyard: Winnnger Röttgen. Producer: Knebel Brüder.

This is where it gets more serious. Blend of muscat, sauvignon, gewürztraminer and riesling. Skin maceration for 21 days and fully fermented in tonneaux, 500-litre barrels. Only 10 mg/L of sulphites added before bottling. Extremely stable.