"All the Riesling grapes are hand-harvested, gently pressed whole bunch, and their musts are left overnight to settle naturally, before being racked and fermented with ambient yeasts in old 1,000-liter Fuder casks and a couple of 500-liter Halbfuder. The father-and-son team of Erich and Johannes Weber eschew herbicides and favor low yields—just one short “flat” or non-arched cane (Flachbogen) per vine—to produce an array of dry (trocken), off-dry (feinherb), and fruity Saar Rieslings, which represent mostly cask-by-cask bottlings.
2024 Krettnacher Euchariusberg Riesling Spätlese Förster (AP 5): lychee, pineapple, and vigorous."
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