The Sybille Kuntz Estate is one of the very few wineries in Europe to have a woman Chairman and chief winemaker. Sybille has spearheaded herself to the top of Riesling production in the traditional male-dominated German wine industry. The Estate is in its 30th year, and has gained prominence and critical acclaim for their refined-drier style of Riesling. Their farming and vinification practices have been practicing organic since 1990, and in 2013 they achieved “Bio-Weingut” organic certification and then certified biodynamic three years later. At Sybille Kuntz, the average age of the vines are 45-80 years old, and the yields are always strictly reduced to 50 – 60 hl/ha. Vinification: Grapes are collected in small crates to ensure they reach the cellar undamaged. Pressing in closed tank lasts about 1-2 hours, with an average 12-hour sedimentation period occurring before moving to the fermenter. Vinification takes place in stainless steel tanks between 16° to 18° C. Initially, the fermentation is temperature controlled, and the entire process lasts about 6 to 8 weeks. The wine is kept on fine lees until spring, when filtration takes place. Bottling is done in late spring of the year following harvest. Qualtätswein trocken has a green label as symbol for ripe, green fruits. In every vintage the Qualitätswein is picked in the first week of harvest. The plots are in Lieser and Bernkastel-Kues, planted with vines of up to 50 years of age. The slope is only 30-50% incline, the soil is a mix of slate and a little bit of quartz. After the first grapes have been pressed we have a reliable indication for the potential of the vintage. The Qualitätswein is vinified dry in style and constitutes the first step of the quality ladder of our six quality categories.