# Balthasar Ress Rheingau Riesling Feinherb (2025)

- **Producer:** Weingut Balthasar Ress KG
- **Colour:** white
- **Type:** still
- **Grapes:** Riesling
- **Region:** Rheingau, Germany
- **Style:** Classic
- **Alcohol:** 11.0%
- **Average price:** €14
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** apple, peach, pear, quince, lime, elderflower

## About this wine

Weingut Balthasar Ress was founded in 1870 by Balthasar Ress, a butcher turned innkeeper in Hattenheim. Managed today by fifth-generation family member Christian Ress alongside estate director Markus Roll and cellar master Stephan Sänger, the winery carries the historical motto 'Fein sei der Wein!' on its family crest. In 2016, the estate converted its entire property to certified organic viticulture, becoming the largest certified organic winery in the German state of Hesse with over 50 hectares of vineyards across the Rheingau.

## Interesting facts

- Founded in 1870 by a butcher turned innkeeper whose family motto remains 'Fein sei der Wein!' ('Fine be the wine!').
- Balthasar Ress converted to organic farming in 2016, becoming the largest certified organic winery in Hesse.
- Classified as a VDP.GUTSWEIN, guaranteeing regional origin and strict quality guidelines from vineyard to cellar.

## Food pairing

The off-dry profile and subtle residual sweetness of this Riesling create a classic counterpoint to light spice and aromatic herbs, while its vibrant, crisp acidity cuts cleanly through rich seafood and creamy sauces without dulling the delicate flavors of the dish.

## Wine making process

The grapes for this wine are grown on south-facing hillside slopes with diverse soil structures including quartzite, slate, loam, and loess. Grapes are selectively harvested and brought to the winery for gentle pressing. Fermentation takes place at cool temperatures in temperature-controlled stainless steel tanks using pure cultured yeasts. The wine remains on its full lees for approximately three months prior to filtration and early spring bottling under screwcap.