Rheingau

Rheingau, nestled along the right side of the Rhine, is steeped in rich viticultural heritage that dates back to medieval times, when monks nourished vines to create the cherished elixir. The climate of the region is temperate and akin to the Mediterranean, with winter temperatures hovering around 10°C and spring temperatures averaging 16°C. The region soaks in about 1300 hours of sunshine annually, infusing the grapes with energy and vitality and resulting in a bountiful harvest. The terroir of the Rheingau is varied, with the Lorch area known for its grey argillaceous soil that gives birth to tartly flavored wines. Clayey marls produce robust wines, while quartzite and loess contribute to the fruity and light Riesling. The Riesling comprises 75% of the region's production, followed by Pinot Noir at 13%. Other grapes grown here include Muller-Thurgau, Pinot Bianco, Pinot Grigio, early Pinot Nero and Chardonnay. The annual yield of this region is approximately 8hl/l. The Rheingau is renowned for its Rieslings, which are of exceptional quality and elegance. The most superior Rieslings are harvested from vines in the central part of the Moselle while southern vines produce a drier tasting wine. The entire production process, from flowering to maturation, spans 120-160 days, resulting in wines with fresh fruit aromas like grapefruit, lemon, and peach, or liqueur notes for wines that have matured longer. The combination of sunlight reflection off the Rhine and Moselle rivers, wind and light-exposed terraces, and vines that penetrate deep into the soil for nourishment beyond the clay layer, give rise to a mineral-tasting wine with generous flavors.