Natural winemakers, here's the information we need to register you on Raisin.
DESCRIPTION OF YOUR DOMAINE
Please provide the information about your estate including location, size, treatments used,
horses, tractors, harvests, etc. within 300-500 characters. This description will be added to your profile.
CERTIFICATIONS (ORGANIC, BIODYNAMIC) :
Please send us all certifications (organic, biodynamic, etc.). If your estate is not certified,
please explain why and describe your farming practices.
INFORMATION ON EACH OF THE WINES YOU PRODUCE:
- wine name
- color
- grape variety(ies) by year(s)
- appellation
- sparkling
- label photo (.pdf format - printer's proof)
- volume of free and total sulfur
- analysis of each vintage
- Is your wine from Négociant activities?
PHOTOS :
- a photo of you (the winemaker)
- photos of the winery and cellar (between 6 and 12)
Thanks in advance! - The Raisin team
About
Riesling feinherb from the Mosel, made like 150 years ago: hand harvest, an old basket press and fermentation in a 60 year old Fuder, in my cellar of around 120 years at natural cellar temperature. Around 20 g/l residual sugar, balanced by lively acidity, 10%. I call it maximum drinkability. Serve it fridge cold with light fish, vegetables, mild soft cheese, a Thai curry or simply a liverwurst sandwich. Officially a Landwein, at heart a Kabinett. More about this wine: https://jpbwinemaking.com/weine/kleiner-museumsraum/
9066 KM
Jan-Philipp Bleeke - Winemaking - Jan-Philipp Bleeke