Allendorf is working since 2000 with the Forschungsanstalt Geisenheim (geisenheim Research Centre, known today as Hochschule Geisenheim University) to reestablish the archetypal from of the Riesling in the Rehingau. Believing that its red skin colour will help it to adapt better to the even warmer climate. The dark colour pigments protect the berries against sunburn.
It took lots of patience and endurance on Allendorf's part to wait until enough vines had been grafted onto resistant rootstocks to enable us to plant the first vineyard with them in 2006.
They use different ways of skin contact to extract the special aromas of the Red Riesling from its thick, red skin: After 8 hours of skin contact, 10% of the grapes were added to the must to be fermented in stainless steel tanks.
Tasting notes: Surprisingly different: Subtle aroma of herbs and distinct fruitiness. The taste of this wine shows a powerful structure with an elegant acidity and fine phenolic textures. A lot of pressure with a long finish. Aromatic - herbaceous - intensive. A real rarity!
Food recommendation: This wine perfectly complements with beetroot carpaccio and Mediterranean cuisine, such as Involtini with herbs.
Variety: Roter Riesling
Serving temperature: 8-12 Celsius
Alcohol: 12,5% vol.
Res. sugar: 4,3 g/l
Acidity: 6,2 g/l