Olaf Schneider
On the Middle Mosel, where slate cliffs lean toward the river, Olaf Schneider keeps a quietly radical focus in Germany. At Weingut O. in Traben‑Trarbach, he farms tiny holdings, best known for very old—sometimes ungrafted—Riesling vines in the Trarbacher Ungsberg.
Everything is scaled to precision: organically minded vineyard work, low yields, selective hand picking, and patience for full phenolic ripeness. In the cellar, slow ferments—often with native yeasts—are followed by extended time on fine lees, letting texture build without masking the site.
The philosophy delivers Mosel definition rather than volume: slate-driven structure, cool-climate tension and a sense of place that feels etched, not polished. From minute production, the Ungsberg speaks with uncommon depth and poise.Olaf Schneider
On the Middle Mosel, where slate cliffs lean toward the river, Olaf Schneider keeps a quietly radical focus in Germany. At Weingut O. in Traben‑Trarbach, he farms tiny holdings, best known for very old—sometimes ungrafted—Riesling vines in the Trarbacher Ungsberg.
Everything is scaled to precision: organically minded vineyard work, low yields, selective hand picking, and patience for full phenolic ripeness. In the cellar, slow ferments—often with native yeasts—are followed by extended time on fine lees, letting texture build without masking the site.
The philosophy delivers Mosel definition rather than volume: slate-driven structure, cool-climate tension and a sense of place that feels etched, not polished. From minute production, the Ungsberg speaks with uncommon depth and poise.
