The Mosel's best vineyards stand on slate slopes so steep that most work is done by hand. The river and the dark stone store heat, which lets Riesling ripen close to the northern limit of viticulture.
In the late nineteenth century many of the leading German wine merchants were Jewish, among them Sigmund Loeb in Trier. The export of Mosel wine to Britain and America grew along those networks, which were destroyed in the 1930s.
Low alcohol, high acidity and residual sugar make Mosel Riesling a textbook case for SO₂ management. At low pH the molecular fraction is high, so the same free SO₂ protects far more than it would in a southern red.
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