Richter winemakers believe that great wine comes from the vineyards, not the cellar. With this in mind, they strive for precision in their day-to-day winegrowing. The challenge of growing vineyards on the steep slate slopes of the Moselle has been overcome by demanding craftsmanship, low yields, completely natural fertilizers and sustainable growing methods. In addition, all harvesting is done by hand. Winemaking starts with a gentle pressing and a slow temperature-controlled fermentation in traditional old oak barrels (fuder). This careful and thoughtful process preserves the quality of the grapes in the vineyards, develops the unique character of the single-vineyard cuvées and gives Richter wines exceptional longevity. Wherever possible, natural yeasts are used and chemical refining agents are avoided. Max Ferdinand Richter’s 48 steep hectares are located in the Central Moselle Valley between Erden and Brauneberg. The wines are made up of 95% Riesling and 5% Pinot Blanc grapes. The average age of Richter vines is 40 years.
Zeppelin Mülheimer Sonnenlay bears the name of Max Ferd. Richter’s largest vineyard and is located in the former Moselle river valley. Sonnenlay is oriented west-southwest and its soil is composed of shale and clay. Max Ferd. Richter carried out the fermentation in old and large oak barrels using the vineyard’s own yeast. The end result is a wine with fantastic acidity, balanced by about 30 grams of residual sugar.
See Max Ferd. Richter Zeppelin is a reminder of the time when its vineyard wines were served in the 1920s. and 1930. years in Graf Zeppelin’s luxury restaurants on Atlantic voyages. An art deco sign featuring Zeppelin, designed by local artist Hans Schlöser, has been in use ever since. But inside the bottle, it becomes an art with citrus and grapefruit, green apple, herbs, white pepper and minerality, expressed with a flinty sensation. Very fresh, light and friendly on the palate, one of those wines you can drink without thinking, looking at a label that screams history while enjoying the liquid beauty of the Moselle.Recommended serving temperature: 7° – 8°C.
Perfect with caprese salad, seafood, other salads and creamy cheeses.