Reh Kendermann is now the No. 1 exporter of German premium Rieslings worldwide. Our winemakers went through the vineyards to determine the day of picking. Ripe, healthy grapes were harvested in the mid of October. The warm temperatures throughout the summer and the long vegetation period allowed the grapes to accumulate complexity. The grapes were rapidly transported to the winery in custom-made stainless steel gondolas. Then the grapes were pressed gently and cooled down to 5°C to allow the heavier matter to settle, naturally leaving behind a clean juice with enhanced fruit definition. The juice was then fermented, not only using yeast cultures from the old and new world, but also traditional German yeasts, at low temperatures of 14-16°C / 57-61°F for approximately 4 weeks in stainless steel. The wine was then left on the fine lees until February, which added texture and structure to the wine.