Located in far western Germany, the Mosel valley’s steep, southfacing slopes create the perfect climate for Riesling, giving the vines ideal exposure to the sun. The cool climate allows the grapes to ripen slowly while retaining bright acidity.
This dry Riesling is produced with fruit from estate-owned vineyards in the red slate soils found in the contiguous villages of Ürzig, Erden, Lösnich and Kinheim. Following the traditional methods of Ernst Loosen’s great-grandfather, Peter Loosen, this wine is fermented
in 3,000-liter, neutral oak casks and kept on the full lees for 12 months. The extended lees contact stabilizes the wine naturally and gives it time to develop a harmonious balance.
Sustainable, according to strict German environmental regulations. Harvest Method: Selective hand picking; no botrytis
Native yeast fermentation in 3,000-liter neutral oak casks; matured on the full lees for 8 to 12 months before bottling; no bâtonnage