- All the intensity and elegance of the Saar
- Needs a few more years before it reaches its optimal drinking window
It shows apricot, pineapple, peppery phenolic notes, brilliant acidity and minerality, but is now closed and needs until 2026 before it opens up again.
The large Ayler Kupp vineyard is characterised by steep slate slopes, plenty of sunshine and cool night air. This ensures a very precise, cool fruit and pronounced minerality. The grapes are carefully pre-selected in the vineyard so that only the highest quality Riesling berries reach the press. The grapes are usually pressed as whole bunches at very low pressure, creating a delicate, undamaged must base. Fermentation takes place exclusively spontaneously with the grapes' own wild yeasts. There is no temperature control, which enables very slow, individualised fermentation. The aim: maximum terroir expression and aromatic complexity. The must matures traditionally in old Fuder (1,000 litres) made from German oak. These large, neutral barrels do not release any wood aromas, but favour slow oxidation, maturation on the fine lees and the development of complexity. The wine remains on the fine lees for a long time (sometimes until shortly before bottling). This gives it creaminess, structure and additional flavour;
