Vintage 2020

Dreiklang Spatlese, Rudolf Trossen

Weingut Rudolf Trossen
Product Code: TN16ZZWC

Tasting Notes

" A playful lightness and fine fruity exoticism characterize it and make you want to have a second glass. There is much to discover. The different temperaments of the various sites have been brought together here, and in unison they have been enhanced into a new coherence and cheerful harmony. "

Profile

Riesling
11
GERMANY
6
Cork
Weingut Rudolf Trossen
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            [Notes1] => " A playful lightness and fine fruity exoticism characterize it and make you want to have a second glass. There is much to discover. The different temperaments of the various sites have been brought together here, and in unison they have been enhanced into a new coherence and cheerful harmony.
"			
			
			
			

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            [ServingSuggestion] => Goes well with Goutchees and Asian Food			
			

            [WineMakingNotes] => " This wine was composed from the grapes of three vineyards.
LAY and Pyramid from the Hubertuslay site and  Kestenbüsch from the Rosenberg."

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                    [Notes1] => In Rudolf’s own words, he feels in “a privileged situation to make a living from 2.5 hectares of vines”. His early years as a boy working with his 
father, spraying the vines with chemicals and fertilisers led to a realisation that there must be another way. Various figures in his life shaped the 
direction Rudolf took. It was a book by Rudolf Steiner (the founder of the biodynamic approach to agriculture), that marked the beginning of over 40 years in biodynamic viticulture for the Trossen vines. The purity of the 
Trossen wines, their filigree minerality and energy seem to reflect the 
abundance of life both above and below the soils in these vineyards. In the winery, Rudolf takes what could be described as a sympathetic approach coaxing his wines through their ferments, some taking over a year. The 
purus wines are natural, the others have tiny additions of sulphur to avoid losing the vineyard expression in the glass.
                    [Notes2] => Sparkling
                    [Notes3] => Mosel
                    [Notes4] =>  Technical progress found its way into wine cellars over the last decades. The use of new enological processes brings the danger that wines will lose their unique, individual taste and become globalised, standardised, interchangeable and boring.
moon, wind and weather, soil type and inclination to the sun and the devoted hand of the vintner. in modern terms called "terroir". To keep this originality we forgo all unneccessary operations that would stress or alienate the wine. Through careful manual picking, gentle pressing and slow fermentation, preferably with natural yeast in small barrels, we accomplish the production of our wines so that their heritage, the vineyard so to say, can be perceived. If we succeed, this makes them singular and unmistakeable.
                    [Notes5] =>  Encouraged by sommeliers and oenophiles we have started to explore the world of "vins naturell". In 2010 we bottled our first Riesling without intervention. nothing added, nothing taken away - no additives and no filtration. Without sulphur as a stabiliser this Riesling develops very differently in smell and taste and reveals hitherto hidden depths and finesse.
 

We keep these wines on the lees for a very long time and wait until all biological processes have come to an end. Then we fill the wines by hand into champagne bottles and seal them with a crown cap to preserve the natural carbon dioxide. As a result these wines are protected from premature oxidation and can be kept for years.
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                    [Notes1] => In Rudolf’s own words, he feels in “a privileged situation to make a living from 2.5 hectares of vines”. His early years as a boy working with his 
father, spraying the vines with chemicals and fertilisers led to a realisation that there must be another way. Various figures in his life shaped the 
direction Rudolf took. It was a book by Rudolf Steiner (the founder of the biodynamic approach to agriculture), that marked the beginning of over 40 years in biodynamic viticulture for the Trossen vines. The purity of the 
Trossen wines, their filigree minerality and energy seem to reflect the 
abundance of life both above and below the soils in these vineyards. In the winery, Rudolf takes what could be described as a sympathetic approach coaxing his wines through their ferments, some taking over a year. The 
purus wines are natural, the others have tiny additions of sulphur to avoid losing the vineyard expression in the glass.
                    [Notes2] => Sparkling
                    [Notes3] => Mosel
                    [Notes4] =>  Technical progress found its way into wine cellars over the last decades. The use of new enological processes brings the danger that wines will lose their unique, individual taste and become globalised, standardised, interchangeable and boring.
moon, wind and weather, soil type and inclination to the sun and the devoted hand of the vintner. in modern terms called "terroir". To keep this originality we forgo all unneccessary operations that would stress or alienate the wine. Through careful manual picking, gentle pressing and slow fermentation, preferably with natural yeast in small barrels, we accomplish the production of our wines so that their heritage, the vineyard so to say, can be perceived. If we succeed, this makes them singular and unmistakeable.
                    [Notes5] =>  Encouraged by sommeliers and oenophiles we have started to explore the world of "vins naturell". In 2010 we bottled our first Riesling without intervention. nothing added, nothing taken away - no additives and no filtration. Without sulphur as a stabiliser this Riesling develops very differently in smell and taste and reveals hitherto hidden depths and finesse.
 

We keep these wines on the lees for a very long time and wait until all biological processes have come to an end. Then we fill the wines by hand into champagne bottles and seal them with a crown cap to preserve the natural carbon dioxide. As a result these wines are protected from premature oxidation and can be kept for years.
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                    [Name] => Weingut Rudolf Trossen
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                    [Fax] =>  
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                    [Website] => https.//www.trossenwein.de/index_e.html
                    [Notes1] => In Rudolf’s own words, he feels in “a privileged situation to make a living from 2.5 hectares of vines”. His early years as a boy working with his 
father, spraying the vines with chemicals and fertilisers led to a realisation that there must be another way. Various figures in his life shaped the 
direction Rudolf took. It was a book by Rudolf Steiner (the founder of the biodynamic approach to agriculture), that marked the beginning of over 40 years in biodynamic viticulture for the Trossen vines. The purity of the 
Trossen wines, their filigree minerality and energy seem to reflect the 
abundance of life both above and below the soils in these vineyards. In the winery, Rudolf takes what could be described as a sympathetic approach coaxing his wines through their ferments, some taking over a year. The 
purus wines are natural, the others have tiny additions of sulphur to avoid losing the vineyard expression in the glass.
                    [Notes2] => Sparkling
                    [Notes3] => Mosel
                    [Notes4] =>  Technical progress found its way into wine cellars over the last decades. The use of new enological processes brings the danger that wines will lose their unique, individual taste and become globalised, standardised, interchangeable and boring.
moon, wind and weather, soil type and inclination to the sun and the devoted hand of the vintner. in modern terms called "terroir". To keep this originality we forgo all unneccessary operations that would stress or alienate the wine. Through careful manual picking, gentle pressing and slow fermentation, preferably with natural yeast in small barrels, we accomplish the production of our wines so that their heritage, the vineyard so to say, can be perceived. If we succeed, this makes them singular and unmistakeable.
                    [Notes5] =>  Encouraged by sommeliers and oenophiles we have started to explore the world of "vins naturell". In 2010 we bottled our first Riesling without intervention. nothing added, nothing taken away - no additives and no filtration. Without sulphur as a stabiliser this Riesling develops very differently in smell and taste and reveals hitherto hidden depths and finesse.
 

We keep these wines on the lees for a very long time and wait until all biological processes have come to an end. Then we fill the wines by hand into champagne bottles and seal them with a crown cap to preserve the natural carbon dioxide. As a result these wines are protected from premature oxidation and can be kept for years.
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                    [Country] => GERMANY
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                    [Fax] =>  
                    [Email] => info@trossenwein.de
                    [Website] => https.//www.trossenwein.de/index_e.html
                    [Notes1] => In Rudolf’s own words, he feels in “a privileged situation to make a living from 2.5 hectares of vines”. His early years as a boy working with his 
father, spraying the vines with chemicals and fertilisers led to a realisation that there must be another way. Various figures in his life shaped the 
direction Rudolf took. It was a book by Rudolf Steiner (the founder of the biodynamic approach to agriculture), that marked the beginning of over 40 years in biodynamic viticulture for the Trossen vines. The purity of the 
Trossen wines, their filigree minerality and energy seem to reflect the 
abundance of life both above and below the soils in these vineyards. In the winery, Rudolf takes what could be described as a sympathetic approach coaxing his wines through their ferments, some taking over a year. The 
purus wines are natural, the others have tiny additions of sulphur to avoid losing the vineyard expression in the glass.
                    [Notes2] => Sparkling
                    [Notes3] => Mosel
                    [Notes4] =>  Technical progress found its way into wine cellars over the last decades. The use of new enological processes brings the danger that wines will lose their unique, individual taste and become globalised, standardised, interchangeable and boring.
moon, wind and weather, soil type and inclination to the sun and the devoted hand of the vintner. in modern terms called "terroir". To keep this originality we forgo all unneccessary operations that would stress or alienate the wine. Through careful manual picking, gentle pressing and slow fermentation, preferably with natural yeast in small barrels, we accomplish the production of our wines so that their heritage, the vineyard so to say, can be perceived. If we succeed, this makes them singular and unmistakeable.
                    [Notes5] =>  Encouraged by sommeliers and oenophiles we have started to explore the world of "vins naturell". In 2010 we bottled our first Riesling without intervention. nothing added, nothing taken away - no additives and no filtration. Without sulphur as a stabiliser this Riesling develops very differently in smell and taste and reveals hitherto hidden depths and finesse.
 

We keep these wines on the lees for a very long time and wait until all biological processes have come to an end. Then we fill the wines by hand into champagne bottles and seal them with a crown cap to preserve the natural carbon dioxide. As a result these wines are protected from premature oxidation and can be kept for years.
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About this product +

Producer >

In Rudolf’s own words, he feels in “a privileged situation to make a living from 2.5 hectares of vines”. His early years as a boy working with his father, spraying the vines with chemicals and fertilisers led to a realisation that there must be another way. Various figures in his life shaped the direction Rudolf took. It was a book by Rudolf Steiner (the founder of the biodynamic approach to agriculture), that marked the beginning of over 40 years in biodynamic viticulture for the Trossen vines. The purity of the Trossen wines, their filigree minerality and energy seem to reflect the abundance of life both above and below the soils in these vineyards. In the winery, Rudolf takes what could be described as a sympathetic approach coaxing his wines through their ferments, some taking over a year. The purus wines are natural, the others have tiny additions of sulphur to avoid losing the vineyard expression in the glass.

Winemaking >

" This wine was composed from the grapes of three vineyards. LAY and Pyramid from the Hubertuslay site and Kestenbüsch from the Rosenberg."

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