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 on the lees for 10 months in used barrels (German and Austrian coopers, 10 to 15 wines’ used), malolactic conversion usually inhibited by low pH, no fining, no filtration, SO2 added once before bottling (approx. 50 total at bottling).
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.