Vineyard: In 2000, together with the Geisenheim Grape Breeding Institute, they began to reintroduce the original form of Riesling in the Rheingau. In 2006 for the first time enough vines could grafted to plant the world's first new Roter Riesling (Red Riesling) vineyard. Since the first harvest in 2008, the Roter Riesling has held a firm place in their assortment. The name derives from the red skin of the grapes, which is particularly appealing to birds and has helped to spread the original form of the vine.
They believe that the pigmented and thicker skin makes it better adapted to the warming climate.
Wine: Surprisingly different. Subtle aroma of herbs and distinct fruitiness. The taste of this wine shows a powerful structure with an elegant acidity, fine phenolic textures and a long finish. Aromatic, herbaceous, intensive. A real rarity!
They use a different ways skin contact to extract to special aromas of the Red Riesling from its thick, red skin. After 8 hours of skin contact, 10% of the grapes were added to the must to be fermented in stainless steel tanks.
Food recommendation: Beetroot carpaccio and Mediterranean cuisine, such as Involtini with herbs.
Drinking temperature: 10-12 °C
Alcohol: 12,5% vol.
Res.sugar: 6,3 g/l
Acidity: 7,6 g/l