Description

• Alcohol %: 9.0%
• Decant Time: 30 minutes
• Taste: lemon zest, lime zest, stony/mineral, bright acidity, clean/pure, light-bodied, floral, crisp finish
• Food Matching: Salads and green vegetables, Cheese soufflé, Lentil soup, Gnocchi with prawns, Vacherin (soft cheese)
• Grape Variety: Riesling ,

Tasting note

品飲筆記：來自特娜巴赫山丘的清透佳釀，先是檸檬和青檸皮的鮮明香氣，夾帶細緻花香與冷冽的石板礦感。口感輕盈但很有輪廓，鮮脆酸度像刀鋒般帶動中段，柑橘皮與礦物味交織，收尾乾淨而悠長。 酒莊介紹：沃倫威德在特娜巴赫的坡地以有機栽培著稱，注重土壤保護與低產量管理，致力於把田間的能量和純淨度帶進酒裡。 釀造過程：果實以人工採收，輕柔壓榨後在低溫不鏽鋼槽中慢速發酵，保留花香與果酸的鮮活感；為了平衡酒體，控制發酵節奏讓成品保持優雅的餘甜與清爽酸性。 葡萄園環境：種植於面對摩塞爾河的陡峭石板坡，土壤貧瘠而排水良好，日夜溫差大，讓果實積累明亮酸度與礦物張力。田間多以人工管理，剪枝與棚架調整為常態，確保每串果實均勻成熟。這是一款開瓶稍醒即可展現活力的風格，口感清新、礦感明顯，適合搭配清爽前菜或細緻奶香料理。

Tasting note: A crystalline, nimble Kabinett from the Trarbacher Burgberg that opens with zesty lemon and lime peel, delicate white florals and a cool, stony mineral core. The palate is light and precise — razor-bright acidity drives a focused mid-palate of citrus pith and crushed stone, finishing long and refreshingly tangy. Producer notes: From Weingut Vollenweider’s organic sites on the Burgberg, this wine reflects careful, low-intervention farming. Grapes are hand-harvested from steep slate slopes, selected for purity and energy. Winemaking notes: Grapes are gently whole-cluster pressed and ferment at cool temperatures in stainless steel to preserve primary aromatics and freshness. Fermentation is managed to retain a touch of balance between natural sweetness and lively acidity, producing the Kabinett’s characteristic finesse and clarity. Vineyard notes: The Trarbacher Burgberg parcels sit on steep, stony slopes above the Mosel where thin, slate-rich soils and a cool continental climate concentrate citrus brightness and mineral tension. Work in the vineyard is focused on low yields, canopy management and manual selection to ensure ripe but taut fruit.

Winery

沃倫威德酒莊位於摩塞爾，規模精緻且重視品質。酒莊採取有機耕作、陡坡人工採收與低產管理，釀造時以輕柔處理與低溫發酵保留田土礦感與清新酸度，風格清晰而有地域表現。

Weingut Vollenweider is a small, quality-focused producer on the Mosel known for organic farming and steep-slope sites. The team emphasizes hand-harvest, low yields and gentle cellar work to express the mineral slate character and bright acidity of their vineyards.