With just 800 hectares of vineyards, the Saar region's viticulture is relatively small. Where the Saar flows into the Mosel, the Riesling grape dominates. Nearly 80 percent of the vines are planted with this white queen. Despite the relatively small wine-growing area, the world's finest and most mineral-rich Rieslings are produced here. The Saar's secret lies in its 400-million-year-old slate soils. The barren and fertile, steep slopes face primarily south. This results in a slightly colder climate than on the Mosel. This results in light, perfectly balanced white wines.
Yields are deliberately kept low, and all ripe grapes are harvested exclusively by hand. The grapes are spontaneously fermented with the help of wild yeasts, partly in large wooden vats of 2,000, 4,000, and 6,000 liters, and partly in steel tanks, and then gently pressed. By aging on the lees in newer barrels for six to seven months, the wine gains additional complexity and creaminess.
The remarkably ripe Pinot Blanc erupts in a greenish-yellow color. Immediately, we savor the delightful aroma of exotic fruit and flowers. The palate is full of creamy flavors and light oak notes. This balance gives the wine a beautifully rich and concentrated character. Its moderate acidity makes this supple wine the perfect accompaniment to meals such as fish, shellfish, light meat dishes, poultry, and pasta.
