One of the new guard of Mosel producers, Daniel Vollenweider crafts his
superb Riesling from 12.4 acres of vines mostly on extremely steep slopes with
high percentage of old and ungrafted Riesling vines.
The winemaking philosophy is as simple as it gets: work hard.
Daniel works alone, with no short cuts and no compromises. Vinification happens
in the multi-level cellar located under his house in Trarbach, a town (along
with its sister-city Traben across the river) that was an invaluable wine
shipping hub during the last half of the nineteenth century and into the early
1900s. Taking a minimalist approach, Daniel uses stainless steel tanks and
prefers spontaneous fermentation for all wines except for those affected by
Botrytis. In more recent vintages Daniel has expanded into making dry and
dry-tasting wines, which are also outstanding and full of