Philosophy

Our philosophy is to make elegant, crisp, low-alcohol but full-flavoured wines which the Mosel has become famous for. Our ideal is to make wines that reflect the “parents” of the wine, i.e. the mineral-rich slate soil and ripe, juicy Riesling fruit. In order to do that, it takes excellent vineyards, careful vineyard and yield management, very selective handpicking and, if necessary, making three passes through the same vineyard.

The grapes are gently pressed at low pressure, the juice settles by gravity, not by centrifuge and is then fermented in a cool cellar at cool temperatures, mostly with it’s own, wild yeast. Only for wines which must ferment to total dryness we do add yeast.

We produce Riesling in all styles, from very dry to lusciously sweet, from elegant and light to complex and rich, depending what Nature allows.

Selbach-Oster wines are sold in fine wine shops and restaurants in Germany and in many countries around the world.

The family takes great pride in making fine, handcrafted wines and considers their reputation as an obligation to strive for excellent quality in every bottle, every vintage.