100% Riesling

Food pairings: Poultry, fish, crustaceans and mussels.

Winemaking: Fermented mostly in stainless steel, with a small portion in traditional old Mosel fuder casks. At Selbach-Oster the wines ferment with wild yeasts in a hands-off way and without fining, and the family lets each fermentation run its natural course.

Vineyards and terroir: Almost all of the fruit comes from the Himmelreich vineyard in Zeltingen, where the vines grow on blue Devonian slate shot through with veins of quartz. The family's top vineyards lie on a steep, contiguous slope facing south-southwest in the heart of the Middle Mosel, and they are farmed with organic and sustainable practices.

Family and history: The Selbach family's heritage in wine dates back to 1600. Their ancestors shipped wine down the Mosel in their own boats, carried in oak barrels made by the cooper Matthias Oster, a forebear of the family, and the business grew into both a top estate and a négociant house. Today Johannes Selbach and his wife Barbara run the estate with their son Sebastian, keeping its traditions alive, including the classic 1,000-liter oak fuder casks in the cellar.

In the pictures: The Zeltinger Himmelreich vineyard (photo: Selbach-Oster).