WEINGUT MAX FERDINAND RICHTER, Germany

Working 40 acres of vines, they are masters of their craft and have consistently produced some of the region’s best Rieslings. The deep valley, cut through the landscape by the Mosel River, creates some of the wine world’s most impressive and precipitous slopes on which to grow vines. Using knowledge gathered over generations, the Richters’ fastidiously work the terraces, focusing on low yields, natural fertilizers, and cultivation in harmony with geology. Selective hand-picking, meticulous work in the cellar, and the use of old oak 960 litre Moselle fuders create single-vineyard cuvees 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.