COLOUR
White
TYPE
Still
VINTAGE
2025
GRAPE
Riesling
PRODUCER
Weingut Sybille Kuntz
REGION
Mosel
CHARACTERISTICS
Body
Medium
Sweetness
Dry
Acidity
High
Finish
Medium - Long
Intensity
Mid - Pronounced
AROMAS & FLAVOURS
ABOUT THIS WINE
Sybille Kuntz took over her family's historic estate in the village of Lieser in the early 1980s. Driven by a desire to challenge the mass-market sweet reputation of German wines at the time, she became a true pioneer in championing bone-dry, terroir-focused, organic Mosel Riesling. Today, she runs the estate alongside her husband, Markus Kopp. The estate is certified organic and biodynamic (Demeter). To simplify the German classification system, the winery uses a modern color-coded label system where the colors reflect the exact ripeness stage of the grapes at harvest. The Qualitätswein trocken features a distinctive green label, representing the fresh, ripe, green fruit qualities captured during the first week of harvest.
ALCOHOL
12.0%
AVG. PRICE
€19
STYLE
Classic
VEGAN
YES
SULPHITES
When to drink
Now or Later
Ideal temperature
8-10°C
INTERESTING FACTS
Fact 01
Sybille Kuntz was a pioneer in the 1980s, championing bone-dry Mosel Rieslings when the region was dominated by sweet, mass-market wines.
Fact 02
The wine features a distinctive green label, part of a color-coded system representing the ripeness of the grapes at harvest.
Fact 03
The estate has been certified organic since 2013 and biodynamic by Demeter since 2016.
Fact 04
The 2025 vintage saw an exceptionally early harvest, wrapping up by October 8th due to an accelerated growing season.
FOOD PAIRING
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WINE MAKING PROCESS
The grapes are sourced from younger estate vineyards (averaging 40 to 50 years old) on steep slopes of Devonian slate and quartz in Lieser and Bernkastel-Kues. Harvested strictly by hand in small crates during the early weeks of September to preserve crispness. In the cellar, the grapes undergo a brief skin contact period of 1 to 2 hours in closed tanks to extract flavor precursors without harsh phenols. Fermentation occurs spontaneously with native yeasts in temperature-controlled stainless steel tanks at 16°–18°C over 6 to 8 weeks. The wine is fermented to complete dryness and matured on its fine lees in stainless steel until bottling in spring.
