About This Product :
The Grape: 100% Riesling
The Appellation: Trier, Mosel, Germany
The Wine: Dry, single-vineyard Riesling. Mineral and light taste, with a fruity and balanced texture. Schiefer means “Slate.” Alcohol: 12% vol, Acid: 7.8 g/l, Residual sugar: 7.4 g/l
The Vineyard: Grapes harvested in our best blocks of Deutschherrenberg vineyards, this wine is produced from the pre-harvested grapes to keep it light and
a little salty. The soil is altered slate, good water capacity and deep underground soil. Yield: 79 hl/ha Harvested- October 2nd
The Vinification: Left juice with grape skin contact for several hours, juice racked very clear, slow long fermentation with about 16°C temperature, filtered in February, bottled mid April. Ageing potential 3-4 years.
Recommended Pairing: Serve chilled with light dishes, salads, light fish dishes
The Winery: The Deutschherren-hof winery is a traditional family-run business in Trier, renowned nationwide for its production of high-quality Riesling and Burgundy wines. Since 2019, Sebastian Oberbillig, a winemaker and trained oenologist, has been managing the winery in the sixth generation. The vineyards are spread across 12 hectares on the outskirts of Trier.
Sebastian and Albert, son and father winemakers, are convinced traditionalists, but they are equally convinced that this alone is not enough: Constantly questioning individual work processes and the courage to innovate – always with the necessary respect for the tried and tested – form the basis of their passion.
Wine is made in the vineyard: organic fertilization with manure, winter cover and compost are just as natural at the Deutschherrenhof winery as low vine yields and selective hand-picking.
In the cellar, their motto is “Controlled inactivity.” The tanks are made of stainless steel and temperature-controlled. The grapes are processed using state-of-the-art technology to preserve as many fruit aromas as possible. Despite this, the two winemakers are no tech geeks, and the cellar is merely a means to an end: to capture the potential of their vineyards in the bottle.
“Winemaking is a matter of feeling. Equanimity is very close to the urge to act. A feel for the material is the most important thing. This cannot be learned; it can only be experienced.”
