Reh Kendermann Terroir Kalkstein Riesling

This Riesling vom Kalkstein has a certain tight minerality and lean, taut body which lends great finesse and elegance. Showing refreshing apple and grapefruit aromas with a citrus-fresh twist on the finish in its youth, the wine will develop with time, showing more evolved flavours of baked apple, honey and ripe melon, but still with a bracing lick of well-integrated acidity.

Please drink responsibly: The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week

An extraordinary wine that fits every occasion, Suitable for vegans

The vineyards for the Riesling vom Kalkstein are located in the north of the Pfalz in the area called the Mittelhardt-Deutsche Weinstrasse. The soils are rich in limestone (German = Kalkstein), resulting from ancient sea sedimentations with skeletal fragments of marine organisms. This type of soil is relatively thin and porous and encourages the vines to root deeply, giving very fine and elegant wines.

Germany

Bottle

Contains Sulphur Dioxide/Sulphites
Contains Sulphites

Suitable for Vegans

REH Kendermann

Bottled and shipped by:
Reh Kendermann GmbH Weinkellerei,
D-55411 Bingen.

FBO: Reh Kendermann UK Ltd,
OX16 5TU.

FBO: Reh Kendermann UK Ltd,
OX16 5TU.

Whether slate, loess or limestone - our Terroir wines reflect the characteristics of the soil type in the aromatic profil

Reh Kendermann GmbH

Riesling

2024

This wine originates of the Pfalz region where the warm and sunny climate provides ample sunshine to ripen the grapes. The Pfalz region is dominated by limestone terroirs. Riesling grown on these soils present an unique character with a very soft minerality, paired with aromatic and herbal characteristics.

Hints of grapefruit, apple and fresh minerality

12.5

Reh Kendermann GmbH

Pairs well with Asian cuisine and simple fish, chicken or pasta dishes.

Hendrik Sowka

The specially selected ripe Riesling grapes, coming from certain areas with limestone soils, were pressed gently after a short maceration time to extract a maximum of flavour compounds from the grapes. After preclarification the clean juice was fermented with controlled temperatures over a period of 2 weeks to retain the full amount of flavour due to the slow and controlled fermentation process, after which the wine aged on its own fine lees to gain structure and complexity until bottling.