SoilType: Loess, clay and loam nerved with traces of Quartz
Exposure/Exposition: South
Harvest Date: early November
Average Yield: 25 hl/ha
Region: Rheingau
Average Of Vineyards: 35-40 yrs
Elevation: 70 m asl
Fermentation Method: The Riesling ferments with the natural yeast and is stored in stainless steel tanks. According to ecological and biodynamic principles, it is handled absolutely naturally in compliance of the phases of the moon.
Duration And Aging Method: The Riesling matures with the yeast over 5 months without any fining is bottled end of April.
Alcohol Content: 12.5%
Acidity: 5.8 g/l
Residual Sugar: 2 g/l
Production: 3,000 bottles

The two vineyards for Landgeflecht belong to the vineyard site of Oestrich Doosberg. The vineyards comprise slight southern leaned slopes. The soil is made up of a mixture of loessially and clayey loam with some grey Quartzite. The gravels date from the past (about 60 million years ago) when at that time the riverbed of the Rhine has had a huge extenison up to an elevation of 120 meter above sea level. The supply of water is perfect. The roots of the vines don’t suffer from drought and supply the grapes with enough water.

Edit this Article