All Riesling from a selection of the estate's steepest vineyards, grown on classic Mosel slate. A consideral number of vines are own-rooted and have never been grafted. Manually harvested and fermented with indigenous yeasts, then aged in neutral oak barrels. After almost a year, the still wines are blended and bottled for secondary fermentation where the wine ages on the lees for 27 months prior to disgorgment with no added sugar.
Explosive in the glass, the nose is a bright and brilliant blend of lime zest, white peach, freshly baked brioche and stoney petrichor. Bone dry, with a lively mousse and unbridled freshness, the palate is awash in crisp apple, toasted pastry and deep, flinty minerality. A refined, Champange-like wine with unmistakable Germanic cut.