|WINERY NAME||Weingut Robert Weil|
|SIZE (HA/ACRES)||90 ha (222 acres)|
|OWNER||Suntory, Wilhelm Weil|
|WINE MAKER||Wilhelm Weil|
|GRAPE VARITIES||100 % Riesling|
Optimal symbioses of traditional and modern wine making techniques: Quality starts in the vineyard and is maintained with careful work in the cellar through every phase including bottling; the main rule is to reflect the terroir of our First Growth-vineyards as a pure, mineral and elegant Riesling-character
Reduction of yield is accomplished by severe pruning, thinning out of bunches, removal of leaves to allow for better air flow, and negative selection / only organic fertilizers are used / no herbicides / strong selection during harvest
Fermentation takes place in stainless steel tanks and is controlled via a sophisticated computerized temperature control system / for wines containing higher levels of natural residual sugar cooling of the must arrests fermentation / for additional maturation and the contact with the fine-yeast there are stainless steel tanks of every size to correspond to each lot selected / only the full-body and dry wine (more than 12% vol. alcohol) comes into contact with traditional wooden barrels (1200 liter and 2400 liter; no new oak / slow fermentation (6-10 weeks) and maturation of the wines (including bâtonnage) followed by a quick and reductive bottling process preserves the primary fruit and the carbon dioxide captured by the fermentation process.