Organic viticulture & noble tannins

Luckily, we couldn't let go of these questions — and so began our journey together into the realm of Rterroir-driven Riesling, tannins and careful fermentation on the skins, based on biological principles of viticulture and vinification — and supplemented with fresh knowledge from the universities of Geisenheim (D) and Wädenswil ( CH) as well as practical assignments with successful winegrowers in their vineyards and cellars.

Since then, our vines, which are over 40 years old, have been given the so-called «gentle pruning» according to the Simonit & Sirch method. Only small cuts are inflicted on the vines when they are pruned in winter in order to ensure that the juice in the vines flows unhindered. The Riesling vines thus show more vitality and resistance to any fungal infestation, possible viral infections and stressful situations. This technique requires a great deal of foresight and intensive manual work — see the short film here for more information. In return, our Riesling vines thank us over many decades with aromatic, ripe and healthy grapes for first-class wines.

Organic viticulture continues seamlessly in the cellar through sustainable vine and soil care as well as careful hand selection during the harvest. For example, we do not add any pure yeast or enzymes during vinification in order to emphasize the authenticity and unique character of our wines.

Since 2016, the concept for the viticulture and vinification of our unique steep-slope Riesling (GG site) «Schalentier» has matured. Since then, the good climatic conditions in the Grosse-Gewächs-site Kestener Paulinshofberg (directly adjacent to Brauneberger Juffer) with its deep-rooted vines have ensured physiologically ripe and healthy grapes, which we select by hand early in the morning and bring to our cellar at an optimal temperature. Separated from the stems, we begin to gently macerate the berries in the cellar, manually and without applying pressure with a pigéage stick, and let them start to ferment briefly on the skins so that the noble tannins can optimally separate from the skin and develop their elegance.

The result: «Schalentier» Riesling — our characterful dry terroir Riesling with precise tannin emphasis and brilliant acidity, complex, with a good grip and an «edge». In a limited edition of around a thousand bottles, fermented spontaneously, matured for 22 months in steel tanks, individually numbered.

«Everything happens for a Riesling,» they say. This applies in particular to the rocky, rocky steep slopes in the Moselle, where predatory armored fish and snail forms romped about and fed in the primeval ocean as early as 400 million years ago. Incidentally, their fossils were the inspiration for our wine label. Here the old vines are rooted 10—15 meters deep in the finely weathered, kilometer-deep Devonian slate and protected microclimate of the Moselle valley with its warm days and mild nights. This is the home of our «Schalentier» Riesling.

Location

Kestener Paulinshofberg (Grand-Cru position)

Slate content of the soil

55—60%

Gradient

60—75%

Alignment

S—SO

We wish you a delightful experience and great enjoyment with the 2017, 2018, 2019 - and soon also 2020 - Schalentier, 100% organic viticulture, vegan vinified and from the 2022 vintage onwards certified Organic Wines.

Best wishes,
Susanne (winemaker) & Team

Follow me on Instagram @schalentierwein and @susanneh.conrad