<p><meta charset="utf-8"><span data-mce-fragment="1">The Weber family farms about 13 hectares in a side valley of the Saar known as Konzer Tälchen. All the grapes are hand-harvested (including those grapes, mostly from young vines, that are sold in bulk to the local co-op). The Riesling grapes are gently pressed for two to three hours, and their musts are left overnight to settle naturally, before being racked and fermented with ambient yeasts in 1,000-liter ancient oak </span><em data-mce-fragment="1">Fuder</em><span data-mce-fragment="1"> casks (</span><em data-mce-fragment="1">Fuderfässer</em><span data-mce-fragment="1">) and a couple of 500-liter </span><em data-mce-fragment="1">Halbfuder</em><span data-mce-fragment="1">, the traditional fermenting and aging vessels for Mosel wine.</span></p> <p><span data-mce-fragment="1">-Lars Carlberg</span></p>