Méthode champenoise Riesling from the Saar legend Peter Lauer
Since 1984, we have been producing our Riesling sparkling wine in the cellar of the historic Joh. Förster winery in Trier-Süd. Below this Art Nouveau building, there is an extensive multi-story cellar. Those rooms are ideal for maturing sparkling wine using the Champagne method. Second fermentation in bottle and riddling by hand. The sparkling wines from Lauer mature at 8 to 10 degrees Celsius in dark-vaulted rooms for about 12 to 20 months before they are disgorged.
20+ year-old vines
intense concentration and deep minerality, Zippy, Green Apple, Pear, Pristine
region: Mosel, Germany
varietal: Riesling
style: sparkling (traditional method)
farming/cellar: organic, aged on the lees, hand riddled, disgorged,
pairing: fried potato pancakes and sour cream,
