# Kontakt Weiss 'Save The Mosel' (2023)

- **Producer:** Weinbau Lardot
- **Colour:** white
- **Type:** still
- **Grapes:** Riesling, Müller-Thurgau, Auxerrois
- **Region:** Mosel, Germany
- **Style:** Natural
- **Alcohol:** 11.5%
- **Average price:** €17
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** lemon, grapefruit, orange, blossom, peach, herbaceous, ginger, butter, cream, toast, honey, almond

## About this wine

Crafted by Finnish-Dutch winemaker Philip Lardot and his partner Rosalie Curtin in Ediger-Eller, this wine represents a bold departure from traditional Mosel styles. The 'Save the Mosel' designation on the 2023 vintage is a direct call to action. The lower Mosel's ancient, steep, hand-built terraces are on the verge of extinction due to the extreme physical labor required to farm them. Initiated by Philip's mentor, Ulli Stein, this project supports local growers by purchasing grapes from these endangered plots at above-market prices, preserving the region's viticultural heritage.

## Interesting facts

- The 'Save the Mosel' initiative was started by legendary winemaker Ulli Stein to protect endangered, steep-slope vineyards from abandonment.
- Winemaker Philip Lardot was born in Finland, raised in Amsterdam, and learned his craft in the Mosel and Loire Valley.
- Unlike traditional Mosel whites, this wine undergoes 100% malolactic fermentation, giving it a uniquely textured, Burgundian mouthfeel.

## Food pairing

This wine's high acidity and textured, lees-aged body make it incredibly versatile. The subtle skin-contact grip and malolactic roundness allow it to pair beautifully with both delicate seafood and richer white meats, while its bright mineral drive cuts through creamy sauces and balances moderate Asian spices.

## Wine making process

The grapes are hand-harvested from steep, terraced volcanic slate soils. Upon arrival at the winery, they undergo a cold maceration on the skins for 8 to 12 hours to extract texture and subtle structure. Spontaneous co-fermentation is carried out using only indigenous yeasts. Uniquely for the region, the wine undergoes 100% malolactic fermentation to soften the sharp Mosel acidity. It is aged for 8 months in neutral French oak barriques and tonneaux on the full lees, followed by 6 to 7 months of settling in stainless steel. Bottled unfined and unfiltered with minimal sulfur.