We produce this great, dry wine from one of our oldest, ungrafted vineyards in the Graacher Himmelreich vineyard, with vines averaging 130 years old. Besides its power and elegance, the wine possesses wonderful vineyard peach and herbal notes, combined with a deep minerality – truly heavenly. This top-quality dry wine spends twelve months on its lees before bottling. This gives it not only its captivating aromas but also a magnificent structure and natural harmony, ensuring a long lifespan.

We produce this great, dry wine from one of our oldest, ungrafted vineyards in the Graacher Himmelreich vineyard, with vines averaging 130 years old. Besides its power and elegance, the wine possesses wonderful vineyard peach and herbal notes, combined with a deep minerality – truly heavenly. This top-quality dry wine spends twelve months on its lees before bottling. This gives it not only its captivating aromas but also a magnificent structure and natural harmony, ensuring a long lifespan.

The off-dry Graacher Himmelreich Tradition combines the complexity of dry Rieslings with the characteristic, invigorating interplay of sweetness and acidity of the Middle Moselle. For this wine, 10% destemmed grapes are co-fermented, followed by a 24-month aging period in large wooden barrels on the lees. This special wine is a reminiscence of the time before the 1971 amendment to the wine law, when, among other things, residual sugar levels were strictly regulated and limited depending on the wine type.

This wine is the result of the friendship between Erni Loosen and Telmo Rodríguez. Based on their curiosity and respect for each other's wine culture, this wine was created.
In winemaking, old practices that were practiced on the Moselle 100 years ago and were then described as "purely natural" have been revived.
However, Telmo encouraged Erni to do things differently: The wine was fermented on the skins in the tradition of natural/orange wines. After fermentation, it remained on the skins for maceration for several months and was then gently pressed in a basket press before being transferred with the lees into a traditional oak barrel, in which one of Telmo's best Rioja wines had already been produced.
The wine remained in the barrel on the lees for two years, only topped up, without any bâtonnage.
After bottling, the wine matured for another two years in the bottle before being released to the market.
This wine combines the “memory” of Spain and the tradition of Germany.