"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