Question 1

RATINGS

Accepted Answer

ROBERT PARKER | Stephan Reinhardt: 91 pts

Question 2

VINIFICATION

Accepted Answer

100% healthy grapes were gently milled and macerated for 36 hours on the aroma and mineral rich grape skins. Thereafter, the must was slowly fermented with 20% of hand-de-stemmed grapes in the Fuderfaß (traditional Moselle oak barrel size | 1200l) with its indigenous yeasts. The wine was aged on its fine lees until May so that the LETTERLAY characteristic fruit and slate notes could develop perfectly.

Question 3

NOTE ALLERGIC SUBSTANCES

Accepted Answer

Contains sulfites

LETTERLAY

Riesling 2018

W I N E

M A R K U S