"Spicy on the nose and smells broader than his 'white' Rieslings. Appealing savoury crunchiness, like roasted edamame beans. Textured, ruched, ruffled acidity – scrunched up. Tingling. Roasted potato skins on the end. Yum. I'd love to play with food pairings with this wine."
Tasted by Tamlyn Currin,
wine writer for Jancis Robinson

Surprisingly different: Subtle aroma of herbs and distinct fruitiness. The taste of this wine shows a powerful structure with an elegant acidity and fine phenolic textures. A lot of pressure with a long finish. Aromatic, herbaceous, intensive. A real rarity!

Vineyard: in 2000, together with the Geisenheim Grape Breeding Institute, they began to re-introduce the original form of Riesling in the Rheingau. In 2006 for the first time enough vines could be grafted to plant the world;s first new Roter Riesling (Red Riesling) vineyard. Since the first harvest in 2008, the Roten Riesling has held a firm place in their assortment. The name delivers from the red skin of the grapes, which is particularly appealing to birds and has helped to spread the original form of the vine.

Wine: They use different ways of skin contact to extract the special aromas of the Red Riesling from its thick, red skin: After 8 hours of skin contact, 10% of the grapes were added to the must to be fermented in stainless steel tanks.

Food recommendation: Beetroot carpaccio and Mediterranien cuisine, such as Involtini with herbs.

Drinking temperature: 10 Celsius

Alcohol: 12,5% vol.
Res.sugar: 6,3 g/l
Acidity: 7,0 g/l