Kesselstatt: Philosophie

Philosophy

QUALITY ORIGINATES IN THE VINEYARD

The top vineyard sites along the Moselle, Saar and Ruwer rivers are the life-blood of the Estate, each having its own unique components. The site-specific wines are all from vineyards which were classified both by the Napoleonic-Prussian documentation of 1868 and again in more recent times by Hugh Johnson and Stuart Pigott in their modern classification published in the German Wine Atlas.

Accepting that the classification of Mosel, Saar and Ruwer is founded on terroir, then 78% of the total Kesselstatt holdings fall under the label of designated vineyard origin - a collection of single site vineyards unmatched by any other Estate in the region. These specific sites produce the highest quality grapes nutured by intelligent farming methods, low yields and highly selective harvesting.

"Terroir" is understood as encompassing the natural environment of each vineyard site as expressed in its wines. Changes in vinicultural or wine-making techniques are not considered factors influencing "Terroir". The wines? characteristics change as a direct result of influences from the soil, micro-climate and site specific topography.

Each region and each individual vineyard has its own unique profile. In the wine world all accepted classification of vineyards, irrespective of which country or region, is based on the principles of site specific terroir.

Reichsgraf von Kesselstatt vinifies the entire Riesling harvest from all of its vineyards at their Schloss Marienlay facility. Only natural yeast is used to achieve spontaneous fermentation, with extended fine-lees contact being one of the preferred techniques to accentuate the delicate Riesling fruit aromas.

We refuse the so called new oenological method such as osmosis for our wines.

The main objectives are to underscore the refreshing fruit acids, a clarity of expression of the Riesling variety and to preserve the profile of each individual vineyard site.

Schloss Marienlay

© Copyright Reichsgraf von Kesselstatt 2005



		Reichsgraf von Kesselstatt vinifies the entire Riesling harvest from all of its vineyards at their Schloss Marienlay facility. Only natural yeast is used to achieve spontaneous fermentation, with extended fine-lees contact being one of the preferred techniques to accentuate the delicate Riesling fruit aromas. We refuse the so called new oenological method such as osmosis for our wines. The main objectives are to underscore the refreshing fruit acids, a clarity of expression of the Riesling variety and to preserve the profile of each individual vineyard site.