The winemakers at Richter believe that great wine comes from the vineyard, not the cellar. With this in mind they strive for precision in their daily viticultural work. The challenge of cultivating vines on the steep, slate slopes of Mosel is overcome by fastidious handwork, small crop sizes, all-natural fertilizers and sustainable farming practices. Additionally, all harvesting is done by hand. Vinification starts with gentle pressing and slow temperature controlled fermentation in traditional old oak barrels (fuders). This careful, deliberate process preserves the vineyard-grown quality of the grapes, develops the unique character of the single-vineyard cuvees, and to gives Richter wines exceptional longevity. When possible, they utilize natural yeasts and eschew chemical fining agents. Max Ferdinand Richter’s 48 steep acres are spreadout in the Middle Mosel Valley between Erden and Brauneberg. Plantings consist of 95% Riesling and 5% Pinot Blanc grapes. The average age of Richter vines is 40 years.
Winemaking
The Pinot Blanc vineyards were cultivated in 2002 on a steep hillside of slate soils covered with pebbles, the result of the last great ice age, combined with a small percentage of clay. After gentle pressing, the must be partially fermented in 10-year-old oak barrels by indigenous yeasts only. Produced in cuveé.
Tasting notes
Aromas of gooseberries and fresh green herbs, with a harmonic and moderate fruity acidity and a long lasting aftertaste.
Pairing recommendation
Perfect with vegetable dishes, pasta and white meat dishes.