Origin: The name Probstey was first mentioned in the 13th century, when the famous Rheingau abbey Kloster “Eberbach” and Kloster “Sankt Maria zu Mainz” owned some of the best parcels of this vineyard. The Probstey is a wind-open, south-facing slope with up to 35% in steepness and a very warm microclimate. The yellow sand and limestone soils result in rich, full-bodied wines, balanced with precise acidity.
Vinification: In late October, the grapes are picked exclusively by hand at the ideal moment of their ripeness. The pressing, the vinification and the winematuring takes place in our winery in Saulheim. Prior to pressing, we leave the crushed grapes 12 hours on their skins to extract a maximum of flavour compounds. The musts are fermented spontaneously with natural yeast in German oak barrels with a capacity of 1200 litres (“Stückfass”). After a maturation of 7-8 months on the fine lees, the wines are bottled in the summer following the harvest.
Wine characteristics: Intense aromas of saline minerality and exotic fruits. Spicy orange rind and sunny tangerine notes offset steely shards of lime and mineral in this bracing, deeply concentrated Riesling. The midpalate smooths out richly, glazed by a sheen of lanolin that stretches out the finish.