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Short and Concise: Facts and Figures

First cultivation:

While evidence has been found that the Trarbacher Ungsberg vineyard was cultivated in Roman times, it was first mentioned in 1669 in the text, “Trorbachische Ehren-Säul,” (“Trarbach's Honorary Recognition”) by Master Johann Hofmann

Vineyard Cultivation:

2012: 3.5 hectares (8.6 acres)

2015: 7.0 hectares (17.3 acres)

Trarbach Vineyards (all steep slopes):

Ungsberg (Single Cru), partially old vines and ungrafted

Schlossberg (Single Cru), partially old vines and ungrafted

Burgberg (Single Cru), partially old vines and ungrafted

Hühnerberg (Single Cru), old vines and ungrafted

Pigeon House (Village)

Cultivation and Vinification:

Natural cultivation model (biodynamic)

Environmentally sensitive approach in vineyards and cellar

Maceration employed

Fermentation in Mosel barrels (Moselfuder), barriques, and steel tanks

Natural (spontaneous) fermentation

Sur lie (long yeast)

Minimal sulfur additive

Minimal movement during winemaking

Gentle (low pressure) filtration


Dry to Half-Dry (semi-dry), except predicate


Böcking Collection:

Delicious blends from the Middle Mosel. Excellent as "pour wines"

Bottling: April - May


-Pinot Blanc


Estate Collection:

Devon Riesling

Vineyards: Blend of Taubenhaus and Single Cru vineyards

Bottling: April-May

Single Cru Riesling,
Bottling: August

Oak fermented and aged with spontaneous fermentation

- Ungsberg

- Schlossberg

- Castle Hill

- Chicken Hill

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