WEINGUT MAX FERDINAND RICHTER, Germany
Working 16ha of vines, they have consistently produced some of the region’s best Rieslings. The deep valley, cut through the landscape by the Mosel river, has some of the wine world’s most impressive yet precipitously sloping vineyards. Using knowledge gathered over generations, the Richters fastidiously work the terraces, focusing on low yields, using natural fertilizers and cultivating in harmony with the local geology. Selective hand-picking, meticulous work in the cellar, and the use of 960 litre old oak Moselle fuders (foudres) result in single-vineyard cuvées that offer superb drinking but also great ageing potential.
Viticulture
The challenge of cultivating vines on the steep, slate slopes of Mosel is overcome by fastidious handwork, small crop sizes, all-natural fertilisers and sustainable farming practices. Additionally, all harvesting is done by hand.
Winemaking
Vinification starts with gentle pressing and slow temperature controlled fermentation in traditional old oak barrels (fuders). This careful, deliberate process preserves the quality of the grapes, develops the unique character of the single-vineyard cuvees, and gives the wine exceptional longevity.
- Use of organic fertiliser and a philosophy of "Great wines are produced in the vineyard, not in the cellar".
- Vintage is later than most growers in the region and all picking is done by hand.
- Mosel wine doesn't get much better than this!
