Germany
Nose carried by notes of grapefruit peel, honey, beeswax, on a mineral backbone. Palate: a lot of tension, it slams with minerality, a full and long juice, salivating finish. Possible presence of gas, shake and it disappears!
100% Riesling from thirty-year old vines farmed organically on a steep slope of schist soils at 240 metres altitude, located in the commune of Mehring in Germany’s Moselle region. The grapes are harvested by hand at full maturity. Vinification: whole bunches are macerated for 24 hours, followed by pressing in an old ratchet press, one night of settling by gravity, and 1 ½ years of maturation in “Fuder” – these 1000-litre barrels so common in Moselle. Neither fined nor filtered, with just a microdose of sulphur at bottling in June 2022.
Felix Sebastian is a multi-faceted German winemaker. Born in 1988 in Athens to archaeologist parents, nothing predestined him for winemaking except that he grew up in a family of Epicureans, who appreciate wine and its environment. After high-school, he began studying anthropology, but quickly turned to a bachelor's degree in viticulture and oenology. Having never set foot in an Estate, he...
All wines
Minimal sulphites
Minimal sulphites
Minimal sulphites
Integrated winegrowing
Integrated winegrowing
Integrated winegrowing
Integrated winegrowing
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