Rüdesheim Bischofsberg Riesling
At a Glance
- Variety: Riesling
- Terroir: Loess-loam with quartzite, south-facing.
- Viticulture: Organic (not certified) with biodynamic trials
- Vinification: Crushed and macerated for 4 hours, pressed, ambient yeast fermentation and aging for 10 months on the lees in tank (90%) and one single used barrel (10%, 10-15 wines’ used), no blocked malolactic conversion, no fining or filtration, SO2 added about 1 month before bottling (45-60 ppm total).
Additional Info
The Bischosberg vineyard is named after the Archbishop Siegfried of Mainz, who in 1074 allowed the Rüdesheim “Oberfeld” to be planted and promoted viticulture there.