That must have been an interesting meeting with possibly insightful exchange of ideas and observations. Anything that stuck to your mind (assume you attended as well)?
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I don’t want to reveal too much, but Konstantin said that his 2023s are, with few exceptions, rather ripe. He was also surprised that we had such good acidity in this vintage. Although the Saar is higher and cooler than the Middle Mosel, a lot has to do with how the grapes are vinified and, more specifically, pressed at the winery.
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I fully respect that and am always happy to see when passionate wineries meet, exchange ideas and thoughts. Even when certain things might not be applicable it triggers considerations for other improvements.
If I may ask, what are the key considerations for the pressing?
Recall that you mentioned keeping the yields down for example when it comes to the vines/grapes, I probably forgotten a few other points but if anything specific in that area I’d love to know (out of curiosity).
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That’s so true.
It really comes down to the style of wine you want to produce.
Hofgut Falkenstein does whole-bunch pressing for all of its wines, whereas Weiser-Künstler typically does a light crushing before pressing. They do some whole-bunch pressing for certain wines and some macerating between crushing and pressing for the high-end dry wines. It depends on the vintage and the quality of the grapes.
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Very interesting, thanks Lars 
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