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Sybille Kuntz Riesling Qualitatswein Trocken
£16.75

Sybille Kuntz Weingut

Sybille Kuntz Riesling Qualitatswein Trocken

Country: Germany
Region: Mosel
Grape: Riesling
Colour: White
Bottle Size: 75cl
Alcohol: 12%
Vintage: 2017
Organic

Sybille’s family have been living in Lieser, in the Mosel, for many generations and have always been involved in aspects of the wine business, from producing barrels to looking after wines for other local growers.  They even acted as wine merchants.  Sybille left home to study and became a wine merchant herself, opening a wine shop to help fund her studies.  She began by selling her family’s wine, and as she began to buy other people’s wines she noticed that the quality of the region was sadly slipping.  

Taking things into her own hands, Sybille returned to the Mosel to begin producing wines on her family’s estate.  To help increase the quality she knew she had to produce a dry wine, and not the sweet style of the 1980s.  She also knew the vineyards must be treated without chemicals, and so began the long process of converting to ’Bio Organic’, finally being certified in 2003.

The grapes are collected during harvest in small crates to ensure that they reach the cellar undamaged.  In the closed tank press skin maceration lasts a few hours to enhance natural aroma extraction.  

After an average 12-hour sedimentation period the juice is moved into the fermenter.  Vinification starts with indigenous yeast and takes place in stainless-steel tanks at temperatures of between 16° to 18° C.  Initially, fermentation is temperature controlled; the entire fermentation process covers a period of 6 to 8 weeks.  The wine is kept on its lees until filtration in spring.

 

PRODUCER NOTES

Sybille’s family have been living in Lieser, in the Mosel, for many generations and have always been involved in aspects of the wine business, from producing barrels to looking after wines for other local growers.  They even acted as wine merchants.  Sybille left home to study and became a wine merchant herself, opening a wine shop to help fund her studies.  She began by selling her family’s wine, and as she began to buy other people’s wines she noticed that the quality of the region was sadly slipping.  

Taking things into her own hands, Sybille returned to the Mosel to begin producing wines on her family’s estate.  To help increase the quality she knew she had to produce a dry wine, and not the sweet style of the 1980s.  She also knew the vineyards must be treated without chemicals, and so began the long process of converting to ’Bio Organic’, finally being certified in 2003.

FARMING & WINEMAKING NOTES

The grapes are collected during harvest in small crates to ensure that they reach the cellar undamaged.  In the closed tank press skin maceration lasts a few hours to enhance natural aroma extraction.  

After an average 12-hour sedimentation period the juice is moved into the fermenter.  Vinification starts with indigenous yeast and takes place in stainless-steel tanks at temperatures of between 16° to 18° C.  Initially, fermentation is temperature controlled; the entire fermentation process covers a period of 6 to 8 weeks.  The wine is kept on its lees until filtration in spring.