Trenz Estate Riesling 1.0 liter dry

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Trenz Estate Riesling 1.0 liter dry

A Riesling for everyday dining – uncomplicated in the best sense, with the typical Mosel freshness that one desires for a Tuesday evening.

The Michael Trenz winery operates on the principle of minimal intervention: pruning to limit yield, late hand-harvesting, gentle pressing, and careful aging in the cellar. No effort for its own sake – but rather deliberate decisions that are reflected in the glass. The one-liter bottle makes the estate Riesling the perfect companion for social gatherings.

In the glass, it displays the classic Riesling character of the Mosel: apple, citrus peel, and a subtle mineral note in the background. The acidity is present but not sharp – the wine remains light-footed and lively, with a dry and clean finish.

Serving temperature: 8–10 °C . Pairs well with tarte flambée, pan-fried pike-perch fillet, Asian cuisine with lemongrass, or simply on its own as an aperitif. Drink now – not a wine for aging, but a wine for the moment.

Grape Variety Riesling
Origin Rheingau, Germany
Taste Dry
Alcohol 12 % Vol.
Serving temp. 10–12 °C
Volume 1 l
Country of Origin Germany
Region Rheingau
Grape Variety Riesling
Wine Color White Wine
Vintage 2025
Alcohol Content 12 % Vol.
Residual Sugar 2 g/l

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Logo des Weinguts Michael Trenz aus dem Rheingau, gegründet 1670.

Weingut Michael Trenz

The Trenz winery in the Rheingau – founded in 1670. Michael Trenz has been running the family business as owner and cellar master since 1998. On nearly 15 hectares, primarily Riesling is grown, along with Pinot Noir, Pinot Gris, and Pinot Blanc. The soils consist of Taunus quartzite with a humus layer of only ten centimeters – barren, and for that very reason, mineral-rich. Among the best sites are the Johannisberger Hölle and the Johannisberger Vogelsang. In 2008, Gault Millau named the estate the Discovery of the Year. Since 2002, two hectares in Stellenbosch have been part of the estate – Rheingau signature at the Cape.

Johannisbergweingut-trenz.de

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