Rita and Rudolf Trossen

Rita and Rudolf Trossen decided to break with modern winemaking practices in 1978, when they converted their entire estate to Biodynamics. They have been crafting wonderful Mosel Valley Rieslings ever since. In 2010, encouraged by many of their sommelier clients, they began to delve into the world of natural winemaking with their Pur’us line of wines, which have no intervention whatsoever. These wines have zero additives, not even sulfur, and are unfined and unfiltered. There are some winemakers working organically in Germany, but the vast majority of winemakers in Germany are steadfast users of sulfur to stabilize and preserve their wines, making the Trossens real pioneers in their area. They allow their wines to sit on the lees for extended periods of time “until all biological processes have come to an end.” For us, the wines were the first German wines we ever tasted that made us sit up and notice something different was happening. The depth of character and expression Riesling can reach without additives is truly amazing.

The Trossen vineyards are full of slate, which resisted phylloxera completely, thus most of their vines are completely ungrafted and some approach 100 years old!

http://www.trossenwein.de/index_e.html

Pyramide Riesling Pur’us — Back to the top

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Pyramide Riesling Pur’us tech sheet

The Pyramide vineyard features south and east facing slopes and the vines are very closely planted, forcing them to dive deep into the ground for nutrients.

Winemaker’s note: “In 2022, again,
there was plenty of sun, little rain, but small golden grapes that had little
sweetness but plenty of flavor, energy and a remarkable tart spiciness.”

Age of Vines: 35 years old

Vineyard:  Grey and blue slate

Grapes: Riesling

Making of: Grapes are hand harvested and whole bunches are fermented in 1000-liter stainless steel tanks with indigenous yeast. The tanks are cooled by ambient air and fermentation takes place over about 6 months. The wine ages for about 11 months and is then bottled without fining or filtration and zero sulfur is added.

Personality: Light and bursting with a distinctively crisp acidity. Perfect for pairing with fresh seafood!


Schiferstern Riesling Pur’us — Back to the top

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Schiferstern Riesling Pur’us tech sheet

Age of Vines: 35 years old

Vineyard: Grey and blue slate

Grapes: Riesling

Making of: Grapes are hand harvested and whole bunches are fermented in 500-liter stainless steel tanks with indigenous yeast. The tanks are cooled by ambient air and fermentation takes place over about 7 months. The wine ages for about 11 months and is bottled without fining or filtration and zero sulfur is added.


Madonna Riesling Pur’us — Back to the top

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Madonna Riesling Pur’us tech sheet

The Madonna vineyard faces southwest with steep slopes and lots of slate.

Age of Vines: 35 years old

Vineyard: Grey and blue slate

Grapes: Riesling

Making of: Grapes are hand harvested and whole bunches are fermented in 350-liter stainless steel tanks with indigenous yeast. The tanks are cooled by ambient air and fermentation takes place over about 8 months. The wine ages for about 11 months and is bottled without fining or filtration and zero sulfur is added.

Personality: “If it is possible, we gain here one of our most expressive ‘natural’ wines,” says Rita & Rudolph. “In 2022 the fermentation was rather slow. It took until September before the wine and all the processes of wine making were completed. The wine is almost completely fermented, but a small residue of natural sweetness remained and gives the wine a playful note on the tip of the tongue. The long yeast aging gave the wine a certain melting- and mouth- fullness. Otherwise, the grippy, tangy acidity dominates the character. The aroma is reminiscent of marzipan and pear, baked apple and quince. Overall an exciting appearance, which gives hope for a great future.”


Schiefergold Riesling Pur’us — Back to the top

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Schiefergold Riesling Pur’us tech sheet

The Schiefergold vineyard feature enormously steep exposures and is completely ungrafted.

Age of Vines: 100 years old

Soil: Grey and blue slate

Varieties: Riesling

Making of: Grapes are hand harvested and whole bunches are fermented in 350-liter stainless steel tanks with indigenous yeast. The tanks are cooled by ambient air and fermentation takes place over 8 months. The wine ages for about 11 months and is bottled without fining or filtration and zero sulfur is added.


Schieferblume Riesling Trocken — Back to the top

Schieferblume Riesling Trocken tech sheet

Schieferblume means “Flower of the Slate” and is a blend from 4 different Riesling vineyards.

Age of Vines: 37-60 years old

Vineyard: Grey and blue slate

Grapes: Riesling

Making of: Grapes are hand harvested and whole bunches are fermented in 1000-liter stainless steel tanks with indigenous yeast. The tanks are cooled by ambient air and fermentation takes place over 4-6 months. The wine is bottled after a light filtration and minimal addition of sulfur.


Trossen Secco — Back to the top

Trossen Secco tech sheet

Rita and Rudolf say that “serenity” is the best description for the effect of this delightful sparkling wine. 

Age of Vines: Around 100 years old

Vineyard: Shale, gravel, and sandy loam

Grapes: Pinot Blanc, Riesling, and Rivaner

Making of: Grapes are hand harvested and whole bunches are fermented in 2000-liter stainless steel tanks with indigenous yeast and a light addition of sulfur. Secondary fermentation is carried out in bottle with an addition of yeast. The bottles are disgorged and the wine is lightly sulfured. The wine contains a small amount of residual sugar.


Lay Pur’us — Back to the top 

Total Production: 1300 bottles

Age of Vines: 44 years old

Vineyard: Grey and blue slate

Grapes: Riesling

Yield: 60 hl/ha

Making of: Grapes are hand harvested and whole bunches are fermented in a 1000-liter wooden tank with indigenous yeast. The wine cooled by ambient air and fermentation takes place over 12 months. The wine ages on the lees for about 8 months and is bottled without fining or filtration and zero sulfur is added.

Personality: Like taking a summer stroll through a rose garden in full bloom. Hints of marzipan and umami coat the mouth, thanks to time spent on the lees. “Swings back and forth in the mouth for a long time, like the echo in a cathedral,” says Rita and Rudolf. A timeless classic. 


 Purpur Pur’us — Back to the top 

Age of Vines: 30 years old

Vineyard: Grey slate for the Pinot Noir, Sandy clay for the Dornfelder

Grapes: Dornfelder and Pinot Noir

Making of: Grapes are hand picked and destemmed. The juice macerates on the skins for about 2 weeks and is bottled unfined, unfiltered and zero sulfur added.

 

 

 

 


Rot — Back to the top 

Age of Vines: 30 years old

Vineyard: Grey slate for the Pinot Noir, Sandy clay for the Dornfelder

Grapes: Dornfelder and Pinot Noir

Making of: Grapes are hand picked and destemmed. The juice macerates on the skins for about 2 weeks and is bottled with a light filtration and a small amount of sulfur. 

Personality: Smells like wandering through a blackberry bramble. Dark fruit, black cherry and a pleasant hint of anise, with lasting structure. 


Eule Pur’us — Back to the top 

Age of Vines: 100 years old

Vineyard: Grey slate

Grapes: Riesling (un-grafted vines)

Making of: Grapes are hand harvested and whole bunches are fermented in a 1000-liter wooden tank with indigenous yeast. The wine cooled by ambient air and fermentation takes place over 8 months. The wine ages for about 6 months on the lees in barrel and is bottled without fining or filtration and zero sulfur is added.

Personality: The 2022 vintage fermented very slowly, and its scents and flavors of cool elegance and fiery energy have combined into an incredibly drinkable bottle. 


Fur Ylvi — Back to the top 

Fur Ylvi is from a more recently planted vineyard, close by to an ancient celctic santuary and stone circle. Rudolph dedicated this wine to their newly born Granddaughter, and named it after her. The name Ylvi is Scandanavian for “little wold girl.” They only made 330 bottles total and the wine is only available in Berlin Paris, Oslo, and now New York.

Vineyard: Grey slate

Grapes: Riesling 

Making of: Grapes are picked very carefully by hand, and gently pressed to barrel for a long and cool fermentation. The wine is cooled by ambient air and fermentation takes place over 8 months on the lees. The wine is bottled without fining or filtration and zero sulfur is added.


Purellus Pur’us Pet Nat — Back to the top 

The grapes for this wine come from the Langfuhr vineyard on the Roman slope. It is a 40 year old Riesling vineyard with very soft blue slate. A lot of herbs and wild flowers grow there, many animals scurry around, hares, wild boars and deer visit us, no car traffic disturbs the idyll, and the proximity to the flowing river gives this place something magical. This magic also lives in this wine, which was bottled in December 2018 while it was still slowly fermenting. This PetNat is not disgorged, still has the full yeast, and it takes a steady hand, and preferably an apron, to open this bottle. This Riesling exudes a nutty effervescence and excites all senses with its fine perlage. Has only one fault: the bottle is quickly empty when guests come.

Age of Vineyard: 40 years

Vineyard: Grey slate

Grapes: Riesling 

 


Kestenbusch — Back to the top 

The name comes from the Mosel dialect and means “small chestnut grove”. This refers to chestnuts that were once brought and planted by the Romans. The location is a little higher, airy and open far to the south, and the grey slate gives the wine a mineral spice. The 2018 was harvested late. Many old rootless vines bring a certain filigree to the wine. A little bit of mashing time was added. Thus the wine has an earthy tautness and depth, and on top of it small yellow fruits appear.

Vineyard: Grey slate

Grapes: Riesling 

 


Pinot Noir — Back to the top 

This Pinot Noir is grown on light, grey and blue slate. The grapes were not crushed, fermented as whole grapes (maceration carbonic) and pressed only after 14 days. The must was turned into wine without additives and ingredients, stored in old barriques and stainless steel and now presents itself as delicately fruity and carefree.

Vineyard: Grey and blue slate

Grapes: Pinot Noir

 

 

 

 


Hubertus — Back to the top

An exciting new addition to the Trossen Riesling range, Hubertus comes from the Kinheimer Hubertuslay, the same south-facing grey and blue slate vineyard as his famous Lay (see above), but the plots were harvested separately.

Grapes: Riesling

Vineyard: Kinheimer Hubertuslay, south-facing grey and blue slate steep slope above the Mosel river. Old vines on stakes, biodynamically farmed by Rudolf himself. 45-year-old vines.

Making of: hand-harvested, gently pressed and then spontaneously fermented and rested for 7 months on full lees in very old Mosel Fuders. No filtration, no fining, no added sulphur at any moment.

Personality: oh my, what a wine! It’s so incredibly juicy and drinkable, full of great energy, that you almost finish the bottle before discovering all the exciting layers of taste that the wine has – and there are many. Pure pleasure, a wine to be shared and marveled at with fellow wine lovers. It’s delicate, spicy, and incredibly fresh. Think Mirabelle, citrus, minerality, hints of cinnamon and clove. 


Pinot Pur Weiss — Back to the top

Grapes: Pinot Blanc & Pinot Gris

Vineyard: these grapes are grown by Rudolf’s friend at the border of Mosel and Saarland regions. Certified organic

Making of: hand-harvested, gently pressed and then spontaneously fermented and rested in very old Mosel Fuders. No filtration, no fining, no added sulphur at any moment.

Personality: flowery, super easy to drink, succulent, bright and light white

 


St. Peter — Back to the top

This wine is dedicated to a church that was built by the Romans in honor of St. Peter, a church which Rita & Rudolph describe as the former “spiritual center of the region, whose bells filled the Moselle valley with the sound of piety for a long time.” Rudolph’s father’s planted a vineyard on the fertile hill below the ruins, and later replanted the land with Riesling vines in 2016. 

“It is a special feeling to work there, to see the fragments of Roman roof tiles in the earth and feel the breath of history,” say Rita & Rudolph. 

Grapes: Riesling

Vineyard: a vineyard planted by Rudolph’s father and replanted with Riesling vines in 2016. Certified organic.

Making of: hand-harvested, spontaneously fermented at a very slow temperature. Aged on the lees. No filtration, no fining, 19mg of sulphur added at bottling.

Personality: Thanks to the long lees aging and slow fermentation, the wine is “earthy, juicy and vital, delicately spicy and carried by a long lasting fine acidity.”