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The Weber family farms about 13 hectares in a side valley of the Saar known as Konzer Tälchen. All the grapes are hand-harvested (including those grapes, mostly from young vines, that are sold in bulk to the local co-op). The Riesling grapes are gently pressed for two to three hours, and their musts are left overnight to settle naturally, before being racked and fermented with ambient yeasts in 1,000-liter ancient oak Fuder casks (Fuderfässer) and a couple of 500-liter Halbfuder, the traditional fermenting and aging vessels for Mosel wine.
-Lars Carlberg
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