The Versatility of Riesling
Riesling is one of the few grapes that is capable of producing a complete spectrum of wine styles, from bone dry to lusciously sweet. The key to maintaining top quality throughout this broad range lies in a rigorous selection process. As the harvest progresses, we make daily decisions about each vineyard parcel based on the maturity of the fruit and the prevailing weather conditions. Healthy grapes are painstakingly separated from botrytis-affected fruit, and the various selections are vinified separately.
A new generation of Dry Wines
Upon rediscovering the dry wine tradition of his paternal grandfather, Ernst Loosen has embarked on a quest to revive this style at Dr. Loosen. A harmonious dry Riesling requires rigorous vineyard management; fully ripe, 100-percent healthy fruit (no botrytis); long hang time to allow the flavors to develop and the acidity to soften; and meticulous cellar work. All of our dry Rieslings are fermented and matured in large, neutral oak casks (1,000- or 3,000-liters) using indigenous yeasts and a minimum of 12 months on the lees.
Classic Wines with Sweetness
Our traditional wines, with residual sweetness, are selected from the harvest according to their ripeness and flavor development. The finest lots from our classified vineyards are bottled with their corresponding single-vineyard name and ripeness (Prädikat) level. For the non-botrytis wines, there are two Prädikat levels, Kabinett and Spätlese.
Beyond the lightly sweet Kabinett and Spätlese bottlings, made without botrytis, there are three Prädikat levels of botrytis-selection wines that get progressively sweeter: Auslese, Beerenauslese and Trockenbeerenauslese. In addition, when vintage conditions allow it, we produce Eiswein from grapes that have frozen on the vine.