Peter Lauer
The Peter Lauer winery is located in Ayl, in the German region of Saar, always home of great Rieslings. The origins of the estate date back to 1830 and after five generations, it still represents one of the landmarks of the area, an example of wines of extraordinary finesse, elegance, and longevity. The estate can rely on vineyards located in the best areas of Ayl, in particular: Ayler Kupp, Feils, and Schonfels, each with peculiar characteristics of microclimate and soils, capable of best representing the different nuances of the terroir. Within the estate, there are also vines over a hundred years old, which produce grapes of superior quality, characterized by great aromatic concentration and expressive intensity.
The territory has always been suited for the cultivation of Riesling, the true flagship grape of the entire Saar region. The vines are cultivated on steep slopes beautifully exposed to the sun, at an altitude that reaches up to 350 meters above sea level. The constant ventilation, daytime heat, and cold nights ensure significant temperature swings, which favor a slow and balanced ripening of the grapes, with particularly rich scents and aromas. The soils are characterized by the presence of gray-blue slate, which makes the soils very draining and rich in minerals. The vineyards are managed according to the principles of organic farming, but without using copper, harmful to some insects and microorganisms present in the soil. Fertilizations are done only with organic fertilizers and only light means are used between the rows, to avoid compacting the soil and compromising its vitality.
The harvests take place from mid-October to November, with manual collection of the grapes and selection in the vineyard of the best bunches. Only healthy and perfectly ripe grapes arrive in the winery, which are subjected to a very gentle pressing, in order to extract only the first fraction of the precious must. The fermentations take place spontaneously using only indigenous yeasts. The aging involves long periods of aging on the lees with bâtonnage, in order to make the wines more structured and complex.
The Peter Lauer winery is located in Ayl, in the German region of Saar, always home of great Rieslings. The origins of the estate date back to 1830 and after five generations, it still represents one of the landmarks of the area, an example of wines of extraordinary finesse, elegance, and longevity. The estate can rely on vineyards located in the best areas of Ayl, in particular: Ayler Kupp, Feils, and Schonfels, each with peculiar characteristics of microclimate and soils, capable of best representing the different nuances of the terroir. Within the estate, there are also vines over a hundred years old, which produce grapes of superior quality, characterized by great aromatic concentration and expressive intensity.
The territory has always been suited for the cultivation of Riesling, the true flagship grape of the entire Saar region. The vines are cultivated on steep slopes beautifully exposed to the sun, at an altitude that reaches up to 350 meters above sea level. The constant ventilation, daytime heat, and cold nights ensure significant temperature swings, which favor a slow and balanced ripening of the grapes, with particularly rich scents and aromas. The soils are characterized by the presence of gray-blue slate, which makes the soils very draining and rich in minerals. The vineyards are managed according to the principles of organic farming, but without using copper, harmful to some insects and microorganisms present in the soil. Fertilizations are done only with organic fertilizers and only light means are used between the rows, to avoid compacting the soil and compromising its vitality.
The harvests take place from mid-October to November, with manual collection of the grapes and selection in the vineyard of the best bunches. Only healthy and perfectly ripe grapes arrive in the winery, which are subjected to a very gentle pressing, in order to extract only the first fraction of the precious must. The fermentations take place spontaneously using only indigenous yeasts. The aging involves long periods of aging on the lees with bâtonnage, in order to make the wines more structured and complex.
