Varietal(s): Riesling
Vineyard Management: Practicing organic, no herbicides, no chemical fertilizers
Winemaking: no additions of any kind, ambient yeast fermentation in 1000L fuder, aged on lees, Filtered
Vegan: Yes
Typicity: Typical for Feinherb from the Mosel. Ethereal and excruciatingly complex with a hint of sweetness that makes it perfect for food pairing.
Bio: Andreas Adam, later joined by his sister Barbara, returned in the late 1990's to the vineyards abandoned by the generation before them and began the task of revitalizing viticulture in this small tributary of the Mosel. The vineyards are dizzyingly steep, so everything must be done by hand. Andreas and Barbara have come a long way from the single hectare in 2000; they now farm 45 separate parcels totaling 6 hectares of world class Riesling, a smattering of Pinot Noir and Dhroner Hä'schen - a microscopic monopole of ungrafted Riesling planted in 1900's.
They are adamant about no additions during the winemaking process. They reached a cult status of sorts amongst those that know riesling, and for good reason.
