Immich-Batterieberg Briedeler Herzchen Riesling

The Immich-Batterieberg winery has expanded its range. The latest addition to their Riesling wine collection, produced in the V.D.P. Mosel-Saar-Ruwer, is Immich-Batterieberg Briedeler Herzchen Riesling.

The German town of Briedel, in the centre-north of the country, on the banks of the Mosel River, is the new location where this winery (one of the oldest in the country), cultivates these vineyards that have been classified in the highest categories in the Prussian Vineyard Classification of 1868. This area, bordering Pünderich Marienburg and Gernot, has steep terrain with grey and red slate soils where old vines grow facing west (which guarantees cooler temperatures). This leads to long and slow ripening periods, where the Riesling is left for up to 106 days before harvest.

The Immich-Batterieberg Briedeler Herzchen Riesling clusters are taken to the winery whole and are left to macerate for 3 days to maintain and enhance all their varietal aromas. After this time, the grapes are pressed by hand and the Immich-Batterieberg Briedeler Herzchen Riesling must is left in a stainless steel tank for another 3 days. During this time, the small particles and plant residues that bring bitter and herbaceous flavours will fall to the bottom, resulting in a much cleaner and more aromatic must. Fermentation, which will begin spontaneously, takes place in both steel tanks and in used barrels (where a greater or lesser volume will be placed depending on that year’s harvest). It will remain there for 2 to 7 months in contact with the fine lees, giving roundness, smoothness and body to Immich-Batterieberg Briedeler Herzchen Riesling.