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.

Making wine

Its Riesling grapes were hand-picked by Max Ferd. Richter vineyards, located in the Mülheim and Veldenz valleys, south of the Moselle river. The vineyards, which are about 50 years old, are planted on slate soils covered with rocks as a result of the last great ice age. By combining the terroir factor with pre-fermentation and temperature-controlled fermentation in traditional oak barrels, this wine is able to offer floral and fruity notes such as white peach, fresh apple and pear, without sacrificing its smoky nuances and distinctive mineral profile.

Tasting notes

Fresh and slightly green fruits, gooseberries, mint, white peach, thyme and grapefruit are part of a pleasant and rather complex nose. The taste is good and round with juicy fruit. It tastes just dry and the aftertaste is spicy and refreshing.Recommended serving temperature: 10°C.

Food recommendation

Ideal with fish dishes such as salmon and trout.