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(note: Batterieberg translates to Battered Mountain)
Immich-Batterieberg is one of the oldest wineries in the Mosel. Originally founded by a Carolingian monastery, it can be traced back to the year 911, and the base of the cellar is from the end of the 9th century (around 870). The family that gave its name to the winery took over in 1495 and owned it up until 1989, producing traditional dry and off-dry wines under their name for almost 500 years. In 1989, the estate was sold to a new owner, and was reacquired in 2009 by Gernot Kollmann (Left picture below) and two Hamburg based investors.
Gernot is one of Germany's finest up and comers, and no stranger to the Mosel. Since taking over, the wines are once again produced in a dry or off-dry style, with sugar levels depending on each site, each vintage. All of the Cru wines are once again being vinified separately in old oak barrels; spontaneous fermentations are the norm and chaptalization, re/de-acidification or any other intervention during vinification is forbidden. Sulfur is added in low doses and only before bottling.
Immich-Batterieberg在非常陡峭的山坡上開闢了四個葡萄園，所有這些葡萄園都被列入1868年普魯士葡萄園分級中的最高級別(基於1804年Napoleon’s Classification des Vines)。Ellergrub，Zweppwigert和Batterieberg位於Trarbach和Enkirch之間，是一個特別富含石英岩的板岩地層，即所謂的“Starkenburg Slope”。Steffensberg擁有更多的鐵礦，擁有最古老的葡萄園分界之一 - 在Enkirch村後面的純淨的朝南斜坡。
Immich-Batterieberg works four vineyards on extremely steep slopes, all of which were included in the highest class in the Prussian Vineyard Classification of 1868 (based on Napoleon’s Classification des Vines from 1804). Ellergrub, Zweppwigert, and Batterieberg are to be found in a particularly quartzite-rich slate formation, the so-called “Starkenburg Slope”, located between Trarbach and Enkirch. More iron-rich is Steffensberg, which possesses one of the oldest kinds of vineyard demarcation – a pure south-facing slope behind the village of Enkirch itself.
Just as important as the inherent quality of the vineyards is the available grape material. There is a very large portion of old, ungrafted vines, from which, because of their genetic diversity and their naturally low yields, the highly differentiated, deep, and site-typical Rieslings that come into being.
As far as the sites and terroirs, they are amongst some of the best in the middle Mosel. 80% of the vines are un-grafted and over 60 years old, and everything is worked organically (though not certified).
The wines are raised without a heavy hand, primarily in barrels (but also in stainless steel), and are left for a long time on their lees. No cultured yeast, no enzymes, no protein stabilizers, and no clarifying agents are used. Do not chaptalize, concentrate, or de-acidify and in the tradition of natural wines.