Winemaking since 1680
In order to reduce quantity and increase concentration, pruning is severe and in prolific years a "vendange verte" is carried out in August. The vintage is picked much later than that of most growers and is done entirely by hand. Three passes are done to select the best qualities to eliminate all inferior grapes and to keep perfect botrtytis bunches or single berries for Auslese qualities - and above. All estate wines are fermented and matured temperature controlled in traditional oak casks (Fuders) so that the individual character of each wine can develop to its full potential. Excellent storage facilities ensure careful ageing. RICHTER-wines are made to last!
The estate of MAX FERD.RICHTER has been in the ownership of the family for more than 300 years. Today this enterprise is one of the leading producers of top RIESLING-wines in the heart of the central Mosel area with total holdings of 40 acres and an annual production of about 10,500 cases.
Winemaker: Constantin Richter
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