Our assortment

Ruppertsberg Riesling

Ruppertsberg Riesling

VDP.ORTSWEIN / Qualitätswein / dry

The Ruppertsberg Riesling VDP.Ortswein is produced from grapes from two different vineyards: the Reiterpfad vineyard (VDP.Grosse Lage) as well as the older Ruppertsberger Nussbien (VDP.Erste Lage). Grapes that have ripened early are harvested first and used in the production of the VDP.Gutswein. The Ortswein harvest of these sites takes place after this early harvest, over the course of one or two further rounds of harvesting. The later harvest allows the grapes destined for the Ortswein to ripen over a longer period of time. The cool autumn climate benefits the grapes by producing a more intense fruit, without adding a significant amount to the must weight or the alcohol content.

The two neighbouring sites, situated on the hillsides above Deidesheim and Ruppertsberg, have a light soil made up of red sandstone grit, eroded over millennia from rocks on the hillside above, forming a large terrace which spans the area between Ruppertsberg and Deidesheim. The Haardt hillside is very enclosed here, ensuring that temperatures are high during the day but also, most importantly, remain high at night.

The grapes used for our Ruppertsberg Riesling are always at optimal ripeness. Due to the warm climate and the ripeness of the grapes the acidity is moderate and the wine is mild, complex, and lingers on the palate. The red sandstone gives the wine the most delicate peach and apricot notes. Though the wine drinks well when young, the wine has great aging potential and can be aged for many years, improving with each year and giving the wine’s flavor even greater expression.

The grapes are harvested by hand under strict criteria, producing average yields of 55hl/ha. The whole grapes are carefully transported to the pressing room, the “Kelterhaus”, where they are crushed. After a short period of maceration lasting only 2 to 3 hours, the grapes are slowly and carefully pressed. The must is left to settle and is then fermented over a number of weeks using yeast produced by our winery. Until it is ready to be bottled, the unfined and untreated wine is left to mature on the lees and fine lees in both stainless steel vats and large, traditional wooden barrels.

Picked on 27.9.16 Fermented until 29.11.16 Bottled on 11.4.17
Picked on 16.9.15 Fermented until 2.12.15 Bottled on 16.4.16
Picked on 25.9.14 Fermented until 19.11.14 Bottled on 28.4.15
Picked on 13.10.13 Fermented until 16.12.13 Bottled on 22.4.14
Picked on 03.10.12 Fermented until 29.12.12 Bottled on 25.4.13
Picked on 30.9.11 Fermented until 25.11.11 Bottled on 23.4.12