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.

Winemaking

Hand picked grapes at the end of October. Crushing was followed by four hours of maceration before gentle pressing. Fermentation in traditional old 1000 litre oak barrels (Fuders) was done at a controlled temperature with indigenous yeast.

Tasting notes

This offers very refined and deeply complex notes of peach, orchard fruits, citrus and dried flowers. The wine combines a delicious creaminess and zest with freshness. It is racy and multi-layered on the palate with a sappy and very long finish. This terrific Spätlese is a great ambassador of the Estate’s classical airy and delicate style.

Food pairing

Can stand up to richer Asian dishes, chicken, pork, salmon and tuna.