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 32 hours on the aroma and mineral-rich grape skins. Thereafter, the must was slowly and coolly fermented with its indigenous yeast in the Fuderfaß (traditional Moselle oak barrel size | 1200l). The wine was aged on its fine lees until May so that the flint and graphite notes characteristic of the STEFFENSBERG could develop perfectly.

Question 3

NOTE ALLERGIC SUBSTANCES

Accepted Answer

Contains sulfites

STEFFENSBERG

Riesling 2018

W I N E

M A R K U S