Germany | Mosel | Sybille Kuntz | Riesling Feinherb Auslese

Riesling Feinherb Auslese

VARIETALS
Riesling

NOTES
FARMING: Biodynamic

SOIL: Slate and Quartz

VINEYARD: The Auslese grapes that are used to make this wine are picked from the best and oldest vineyard parcels of the Niederberg-Helden, a single vineyard site (designated an Erste Lage or “First Growth“ site). In these steep sloped vineyards grow old vines (40–90 years) planted in the middle of the last century

VINIFICATION: The grapes are collected during harvest in small crates to ensure that they reach the cellar undamaged. In the closed tank press skin maceration lasts a few hours to enhance natural aroma extraction. After an average 12-hour sedimentation period the juice is moved into the fermenter. Vinification starts with indigenous yeast and takes place in stainless-steel tanks at temperatures of between 16° to 18° C. Initially, fermentation is temperature- controlled; the entire fermentation process covers a period of 6 to 8 weeks. The wine is kept on its lees until filtration in spring.