2024 Falkenstein AP3 Niedermenniger Herrenberg Riesling Spätlese Feinherb Palm AP-3, Mosel, Germany Whitcraft Fermentation was spontaneous without temperature

Fermentation was spontaneous without temperature control

The mouth is fleshy

then macerated on their skins and stems and fermented for 21 days before pressing to a 300L clay anfora from Tinajero Padilla

2016 was the first vintage for Camille Thiriet in a small garage without running water  behind the Château de Comblanchien

Native yeast fermentation in barrel (20–25% new)

2024 Falkenstein AP3 Niedermenniger Herrenberg Riesling Spätlese Feinherb Palm AP-3, Mosel, Germany Whitcraft Fermentation was spontaneous without temperatureThe Riesling grapes are gently pressed whole bunch, and their musts are left overnight to settle naturally, before being racked and fermented with ambient yeasts in 1,000 liter Fuder casks (Fuderfsser) and a couple of 500 liter Halbfuder, the traditional fermenting and aging vessels for Mosel wine. Most of their vineyards are located on various south facing slopes, including Niedermenniger Herrenberglisted as Zuckerberg on Franz Josef Clottens 1868