Van Volxem : Scharzhofberger Riesling Grosses Gewächs 2022

Characteristics and tasting advice for Van Volxem's Scharzhofberger Riesling Grosses Gewächs 2022

Tasting

Nose
Expressive, the nose combines fragrances of exotic fruits and aromatic herbs with iodine and spicy notes conferred by the slate soils.

Palate
A broad attack gives way to a salty and spicy palate. Persistent, the finish seduces with its citrus notes and its freshness.

Keeping

This great German wine can wait in the cellar until at least 2032 to express its full aromatic palette.

Service

For optimal tasting, serve at 8-10°C.

The minerality and aromatic intensity of a Moselle white wine

The property

Originally a monastery, the estate acquired in the 18th century by the Van Volxem family was bought by Roman Niewodniczanski in 2000, with the ambition to perpetuate the tradition of excellence in the production of great Moselle wines. The Van Volxem estate is located near the famous Egon Müller estate, in the heart of Wiltingen, one of the first strongholds of Saar viticulture, in Germany. With their elegance and aromatic richness, the estate's cuvées are among the greatest white wines in the world.

The vineyard

Van Volxem oversees an exceptional terroir located on the banks of the Saar, in Germany, whose soils and cool climate give an aromatic palette and intensity that mark the singular style of the estate. Managed manually with respect for the environment and following the precepts of organic farming, the vineyard, part of which is ungrafted, delivers a deliberately limited yield in order to retain only the berries at optimal maturity and quality.

The wine

This Scharzhofberger Riesling Grosses Gewächs 2022 is a Moselle wine made from vines averaging 45 years old from the eponymous vineyard located between 216 and 300 meters altitude in the municipality of Wiltingen. This terroir is known for its red and grey slate soils. The residual sugar content in this white wine is 6.4 g/l.

Vinification and ageing

The grapes harvested manually between late October and early November undergo fermentation via indigenous yeasts in stainless steel tanks. The ageing is carried out in stainless steel tanks and barrels.

Blend

Riesling (100%).