Vinification

It is the goal of von Kesselstatt to reflect the terroir in all our Rieslings and to maintain the fruit and aroma of the grapes in the wine. These characteristics - clear fruit and transparancy - are what make Riesling so unique.

The less a Riesling has been manipulated, filtered or fined the more it will maintain its fruit, and reflect its terroir in its original form.

Bernward Keiper, our winemaker, says: "A winecellar that smells strongly of fruit aromas is a bad sign, because the aromas that you smell in the air have left the soul of the wine."

All grapes are collected in 700 litre stainless steel containers, in order to separate and select the grapes according to their quality and ripeness level.

Four modern Wilmes tank-presses with a maximum pressure of 1.5 atmospheres are used to ensure the most sensitive pressing procedure.

No pumps are used. Only gravity moves the must from the presses to the stainless steel tanks.

All Rieslings are fermented in stainless steel with native yeasts (no cultured yeasts). With a cellar temperature of 8 degree Celsius the fermentation is extremely reductive and takes up to two months.

Filtration is done with Kieselgur only. The first racking is done after fermentation. Then the wines are left on the fine-lees until the February or March following the harvest. This extended lees contact improves aroma and bouquet.

The second racking, depending on the vintage, is done in February or March.