Wermut

Weingut Immich-Batterieberg

The base wine is a 2018 vintage Riesling from the upper (300m above river level) parcels of the Enkircher Ellergrub, a very barren, extremely steep blue slate site full of old, rootless vines. All aromatic plants are gathered within 50 meters of the grapes, among them the all-important wormwood, which is mostly foraged between the vines. As with the rosehip and hawthorn collected by the edge of the vineyard, it is extracted cold in alcohol.

At 14.5% alcohol, this vermouth is at the lower end of the alcohol range permitted for this type of wine and contains no added sugar.

Absurdly, the winery isn’t allowed to refer to it as Dry or Extra Dry vermouth, as these legally require more alcohol.

750ml bottle

41,00 

(€54.67 per 1L)

Idea

This is a fine, light, elegant aperitif vermouth with invigorating bitterness and acidity that also still clearly shows the wine roots. It’s perfectly balanced and really good with cold ice – which is to say ice that has come straight out of the freezer.

Weingut Immich-Batterieberg
The Immich-Batterieberg winery in Enkirch is one of the oldest wineries on the Moselle. First mentions date back to 908 AD, but not only the East Frankish Carolingian King Louis IV left his mark here – the particularly steep slope of the Batterieberg was formed between 1841 and 1845 thanks to the use of myriad tons of explosives. Together with the Steffensberg, Ellergrub and Zeppwingert, it makes up the heart of the winery.   Hailing from Wetter in Westphalia, Gernot Kollmann turned his hobby of winemaking into a profession with his winemaker apprenticeship in Bernkastel at the Dr. Loosen winery in the early 1990s. After studying wine business administration in Heilbronn and a stopover at the Fürstlich Castell'schen Domänenamt, he moved on to the Bischöfliche Weingüter in Trier and Van Volxem on the Saar. With the 2009 vintage, he is responsible for the management and vinification of the Immich-Batterieberg winery. Gernot Kollmann’s signature is a powerful, occasionally wild and unkempt Riesling style that is a little on the dry side and wants to be savoured slowly.  He is supported by Karl Höhlein, who came to the Mosel from Zella-Mehlis in Thuringia. Today, the trained toolmaker cultivates the extreme steep slopes of the estate with passion and expertise and also takes care of sales.