Riesling "Rock Sauvage" wine

The project

Adopt {publicVariety} from the farm "{farmName}" in {cityfarm} ({countryFarm}) and receive your harvest in the form of {production} at home. The Farmer {farmerName} will take care of your adoption and take its picture. Also, you will be able to download the adoption certificate and, if you wish, plan your visit to the farm. You do not enter into any long-term commitment: once you receive your harvest and you enjoyed the experience, you may decide to renew and extend the adoption.

The project

Adopt {publicVariety} from the farm "{farmName}" in {cityfarm} ({countryFarm}) and receive your harvest in the form of {production} at home. The Farmer {farmerName} will take care of your adoption and take its picture. Also, you will be able to download the adoption certificate and, if you wish, plan your visit to the farm. You do not enter into any long-term commitment: once you receive your harvest and you enjoyed the experience, you may decide to renew and extend the adoption.

What do you adopt?
Adopt {publicVariety} that we cultivate under the Organic Farming and Demter regulations of the European Union since 2013. During the process of adoption you can choose a name that we will engrave on a plaque and hang on your tree. The CrowdFarmer is adopting 6 demeter vines from our key vineyard on the Reiler Mullay-Hofberg. Quintessentially Middle Mosel, this extremely steep site is brimming with old stone walls and wild cliff formations. The 2020 edition of Gault Millau Wine Guide Germany called it: “surely among the world's most spectacular vineyards." And one look at this imposing hillside makes it quite clear why 'Rock Sauvage' is the name chosen for the wine I'm creating here specifically for the CrowdFarming project. From your adopted 6 vines I will harvest approx. 7 kg of Riesling grapes, which translates into 4.5 liters or ultimately 6 bottles of wine. Far and away Germany's most traditional and important grape variety, especially along the Mosel, Riesling vines are planted ('stocked', as we say) in nearly 98% of my vineyards. Although the estate has been in my family's hands for five generations, I began transitioning our vineyards to organic in 1995. Three years later, the vineyards were awarded their first organic certification from the German branch of the ECOVIN organic winegrowers association. By 2008 I'd already begun incorporating biodynamic concepts into my work and in 2013 we became a DEMETER partner. I believe in continuing the centuries-old traditional methods of our region, including the Mosel's classic single-stake vine training in the vineyards and the use of Fuder (1000L oak barrels) to mature wines. Yet I’m also willing to blaze my own trail — especially when I sense that a given practice is detrimental to the soils or the environment. While we still think of ourselves as a bit of an ‘insider’s secret,’ word about the estate seems to have gotten out. The best-respected wine guides (in Germany these include VINUM, GAULT MILLAU and EICHELMANN) have year after year awarded us excellent ratings for our innovative yet traditional-minded wines. The productive life of {publicVariety} is around 100 years. For as long as you want to keep it and we can continue taking care of it, you can renew your adoption year after year. If your {variety} dies, we will replace it with no additional cost and assuring the delivery of your harvest from others.
What will you receive?
Each season we will send you a box with: 6 x __Rock Sauvage__from the previous harvest year (bottle, 0.75 l) Our Riesling 'Rock Sauvage' is a dry white wine produced from fruit grown in the Reiler Mullay-Hofberg vineyard from the current bottling. The grapes are hand harvested, should one of the grapes not be selected, it will either be for a different wine or return to the natural biomass cycle. Then they are gently crushed using a pneumatic press. Following clarification by gravity sedimentation for one to three days, the must is then racked into wooden casks you can see in the photos. There the young wine begins spontaneous fermentation, meaning no cultured yeasts are employed. While there are many potential additives that can be used to make wine, I am dedicated to a truly lo-fi approach. My list of cellar aids is so short that I’m not afraid to name them here: your 'Rock Sauvage' will receive a minimal touch of sulfur (SO2) before bottling. This helps prevent excessive oxidation. That's it. Back to the wine production... fermentation progresses slowly and fully naturally in the cool vaulted cellar below the estate. The new wines continue fermenting into summer a full 9 or 10 months following harvest. Once all of the sugar has been converted into alcohol, the now-dry wine is, after careful filtration and the aforementioned addition of sulfur, ready for bottling. In mid-September I'll pack your Masterbox and send it to you. Many wine lovers like to drink the wines young. Others prefer to cellar them for a few years. That's up to you. Wine doesn't expire — it evolves, changes its character, transposes its youthful characteristics into mature ones; it is a dynamic, living indulgence.
When will you receive it?
Please, check the deadline for participating in this project (deadline for adoption) below. As of this date the Farmer will start preparing the orders that are to be shipped. You may select the delivery date of your box as suggested by the Farmer at check-out.
Why should you adopt?
* Learn who produces your food, how and where. Receive your food in a conscious manner. * Buy directly from the farmer. Help to generate wealth and better jobs in the rural areas. * Plan ahead and enable the Farmer to produce on demand. This way we can avoid overproduction and fight food waste. * Reward Farmers who make an effort to use environmentally-friendly packaging and cultivation techniques.
How does it work?
Meet the Farmers
Adopt and plan your harvest
Let the Farmer and nature work
Receive your harvest at home
Technical information
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