Riesling B
100% Riesling
Harvesting is by hand, which is expensive, but is important for ‘the social side experienced during harvest and the search of quality through grape selection’. In the winery whole-bunch pressing is used, the juice is left to settle overnight. Ferment is ambient with indigenous yeasts. Since 1998 there has been no chaptalization here. Old oak casks, averaging 3000 liters capacity, are used for maturation. No filtration, no fining agents, no SO2 added at any point.