Weingut Dostert (Upper-Mosel, Germany)
Matthias Dostert built his reputation, in the upper-Mosel and beyond, on his devotion to the Elbling grape. In fact, 80% of its vineyards were planted in the 1980’s with this rare and ancient varietal, whose introduction was credited to the Romans in the first century A.D. Carina joins her father now, combining his long experience with her fresh ideas. She opts for a more environmentally conscious work of the vineyards than her father, promoting a harmonious health in the vineyards. These consist of seven varieties of vines sitting atop deep limestone soils, on various angled slopes, covering thirteen hectares. The collective aim of Dostert is to produce wine naturally, with as little technology as needed, and always improving the quality level. The cellar is equipped with steel and oak, to judiciously use, but the wine generally sees itself through the process. Time is their best piece of equipment, allowing a slow maturation into wines that express the unique varietals they champion. Bringing an ancient grape into the modern world is, for them, an easy task. Who knows where their teamwork will lead.
‘Alva,’ Table Wine, NV
(Ebling)
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These Elbling grapes are hand harvested from limestone soils and pressed off the skins and stems. Fermentation beings spontaneously in 3,000 liter stainless steel tanks under controlled temperatures. The wine is filtered and bottled in early January.
Rosay, Table Wine, NV
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100% Roter Elbling
Grapes are handpicked the first week of October, after which they are all de-stemmed and soaked in a steel tank before pressing. Fermentation begins spontaneously and lasts about ten days at low temperatures. The wine is left on the skins for an additional week before being racked and bottled in February.