This dry Riesling is produced with fruit from estate-owned vineyards in the red slate soils found in the villages of Urzig, Erden, Lösnich and Kinheim. The vines age averages 60 years and are harvested by hand with none affected by botrytis. They are fermented in the traditional style in 3,000 L, neutral oak casks and kept on the full lees for 12 months. The extended lees contact stabilizes the wine naturally and gives it time to develop a harmonious balance.
Aromatically the wine has notes of ruby red grapefruit, fresh herbs, mulling spice, and under-ripe apricot. The palate is surprisingly full and juicy, with a sweet flavor upfront that slowly merges into a more linear, acid fueled finish.