The grapes come from an old parcel within Berg Roseneck, originally called Ramstein. The steep slopes and poor soils result in low yields and high concentration. Nature dictates the rhythm of the vineyard, and this is reflected in the clarity, precise acidity, and pure aroma.
The harvest is entirely by hand. What does spontaneous fermentation mean, and what does it taste like? The must ferments on its own, natural yeasts without additives, which adds extra layering and terroir expression. The wine then matures for 12 months on fine lees in large oak barrels, meaning it rests on the fine yeast cells for added texture and length without overpowering the fruit. Vinification is carried out without any additives and gently filtered to preserve all the natural aromas.
100 percent Riesling from Berg Roseneck. Riesling from the Rheingau is known for its high natural acidity, precise citrus and stone fruit notes, and a mineral backbone that can age beautifully.
