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With warmer growing seasons, better viticulture and improved cellar techniques, it is becoming possible to make balanced, full-bodied, dry (trocken) Rieslings in the Mosel valley.
The “Red Slate” Riesling, from red slate parcels in Ürzig and Erden, has an intense minerality that is warm and enveloping, with a floral, spicy, citrus blossom aroma and a harmonious palate.
Viticulture: Sustainable, according to strict German environmental regulations Average Yield: 70 hl/ha
Harvest Method: Selective hand picking; no botrytis
Vinification: Native yeast fermentation in 3,000-liter neutral oak casks; matured on the full lees for 8 to 12 months before bottling; no bâtonnage
Residual Sweetness: 8 grams/liter
Total Acidity: 7.0 grams/liter
Recommended Serving Temperature: 10-12°c
Recommended Breathing Time: 15 - 30 mins
Editor Choice: [87] Mosel Fine Wines “Notes of grapefruit, tangerine, a hint of apricot, geranium, anise, and herbs. The wine is rather ample and juicy on the almost sweet-tasting palate. Yet the finish has more presence, zest, and spices, and tastes dry.
Food Pairing: Fish Pie, Sushi, classic continental cuisine.