There is is not much wine made this far north in the Mosel & many of these vineyards abandon after WWII, but this ambitious couple, Angelina and Kilian Franzen, took over this project after Urlich Franzen's sudden passing. Vines are up to 90 years old, their roots driven into the terraced slate, giving immense concentration to the wines. This wine comes from parcels in Bremmer Calmont and also some parcels across the Mosel near the monastery ruin, Abtei Kloster Stuben. It was fermented and aged in steel for 5 months. It's a snappy, crunchy, dry riesling.
Pairing: Food with spice, or something subtle like fluke crudo with herbs..
Soil: Red Devonian Slate and Quartzite
Viticulture: Sustainable, organic and biodynamic practices: 100% handwork
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