Peter Lauer, Fass 16 Riesling 2020

hey operate organic viticulture on nine hectares on steep slopes. The long ripening phase of the grapes, which are sometimes not harvested until the end of October, is remarkable. In the cellar, father and son use slow fermentation and extensive aging on the lees to create wines of inner stability and balance.

Peter Lauer is a third-generation family business, started in 1913 and continued today by Peter's grandson Florian Lauer. Florian has more of a 'natural', non-interventionist approach in the cellar than his predecessors. Wines undergo a long, cool fermentation with ambient yeasts. This wine is filtered, but none are fined – Lauer's wines are proudly vegan, using none of the animal products typical in fining.