in the cellar : We always get botrytis in our Weisser Riesling vineyards due to cool moist southerly winds, the 2003 vintage was no exception. We did the picking very carefully, selecting only the bunches with clean botrytis (no sour rot are allowed). We left the grapes on the skins overnight to extract as much juice and flavour, pressed and settled at 5°C for 2 days. The Juice was then fermented slowly at 14 – 16 °C, fermentation lasted 8 weeks. The Fermentation was stopped and thereafter the wine was fined, stabilized and bottled.