# Von Winning Ruppertsberger Reiterpfad Riesling Erste Lage (2024)

- **Producer:** Weingut von Winning
- **Colour:** white
- **Type:** still
- **Grapes:** Riesling
- **Region:** Pfalz, Germany
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €20
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** peach, apricot, pineapple, lemon, lime, apple, blossom, smoke, vanilla, butter

## About this wine

Weingut von Winning is one of Germany's most historic and pioneering estates, located in the Pfalz town of Deidesheim. Founded in 1849, the estate was revitalized in 2007 by Achim Niederberger and visionary winemaker Stephan Attmann. The Ruppertsberger Reiterpfad is a premier cru (Erste Lage) vineyard with roots dating back to the High Middle Ages. Its name refers to the ancient Roman cavalry that once traversed the area. The site is protected by the Haardt hills, creating a warm microclimate, though the 2024 vintage yielded a particularly precise, fresh, and athletic profile due to a cooler growing season.

## Interesting facts

- The vineyard name 'Reiterpfad' (rider's path) dates back to Roman legions and cavalry who once marched through this historic Pfalz site.
- Winemaker Stephan Attmann revived the historic practice of fermenting dry Rieslings in large oak casks, defying modern stainless steel trends.
- The estate's founder, Leopold von Winning, was a founding member of the prestigious VDP (Association of German Prädat Estates) in 1907.

## Food pairing

The wine's high acidity and mineral-driven salinity cut through the richness of seafood and light poultry, while its subtle oak-matured texture complements roasted root vegetables and creamy sauces without overpowering them.

## Wine making process

The winemaking at Von Winning is defined by a return to traditional methods. The grapes are selectively hand-harvested and processed using gravity flow without aggressive pumping. Fermentation is 100% spontaneous using native yeasts, taking place entirely in large, neutral oak casks of 1200-liter (Stück) and 2400-liter (Doppelstück) capacities, alongside 500-liter oak tonneaux. The wine is aged for 11 to 12 months on its fine and gross lees to build texture, complexity, and structural stability before bottling, without any fining agents.