Riesling Mosel 2021 - Markus Scholtes

Riesling Mosel - Markus Scholtes

IMarkus Scholtes' Riesling Mosel is a wine of great freshness and minerality. Aged in steel for 3-6 months on the fine lees. The "welcome" Riesling by Markus Scholtes, an excellent start for those who want to discover the world of Riesling.

Service

We recommend tasting it at a temperature of 8/10 in tulip goblets. Wine to drink at once but if left a few years in the cellar can give great emotions.

Pairing

The Riesling Spätlese Trocken “Wehlener Sonnenuhr” is perfect for accompanying fish enthusiasts, steamed dishes, to try with the duck in the Pechinese.

Cellar: Markus Scholtes

Markus Scholtes, third generation of a family of winemakers who produce and sell their wines to private individuals and companies in the area, has worked alongside his father since he was very young. From 2008 to 2010 Markus served an apprenticeship at the St. Urbans-Hof winery, learning from master Niki Weis. He later studied viticulture and oenology at the University of Geisenheim and, after his studies, directed the Dr. Fisher winery in Ockfen (from 2013 to 2014) owned by Niki Weis and Martin Foradori Hofstätter. After six months traveling the world he returned to Germany and worked for two years as an agronomist in the vineyards of Markus Molitor. Simultaneously with the activity of wine consultant at the DLR Mosel (association for the protection and development of agriculture) and in 2017 he began producing Riesling on his own in his father's cellar, selecting the best quality grapes within the family vineyards . Three labels are currently produced in very limited quantities, around 2000 bottles in all. The cultivation takes place without the use of fertilizers and pesticides on steep slopes, characterized by a soil rich in slate which gives Markus' wines the distinctive features of a high quality Riesling: great freshness and minerality combined with a moderate alcohol content. The bunches are harvested manually and the finest juices are extracted by soft pressing, then the fermentations take place spontaneously in steel or, as far as the Kabinett and Auslese are concerned, in barriques and traditional 1000 liter wooden foudres of various passages. No selected yeast, enzyme or additive is used and the wines are not filtered.