Germany’s harvest is typically a month later than other wine regions, allowing for a long ripening season.  Our winemakers carefully monitor the grapes on the vine, picking at optimal ripeness.  During picking, the grapes are handled very carefully to avoid bruising, letting the natural sweetness shine through.  Harvested in the cool early morning, the grapes are brought quickly to the winery, destemmed, and placed in stainless steel tanks that help retain our Riesling’s crisp acidity. The wine is kept cool, between 50-65 degrees, during fermentation.