The area of the Rheingau, to the right of the Rhine, has an ancient wine history: traces have been found since the Middle Ages, when monks cultivated vines in order to produce this appreciated nectar. The area has a mild, Mediterranean climate with temperatures of around 10 ° C in winter and 16 ° C in spring. The 1300 hours of sunshine annually give the fruit vitality and prosperity, as well as a large amount of grapes produced. Given the importance of the geological conformation for the determination of the character of the wine, the area is rich in gray agillose territory (Lorch), from which are produced wines rich in sour taste , while the clayey marls give a full and robust wine. Quartzite and Loess contribute to the production of fruity and light Riesling. The most produced wines are Riesling (75%), Pinot Noir (13%). Other types of wine are Mullare-Thurgau, Pinot Bianco and Grigio, Pinot Nero Precoce and Chardonnay.
The annual yield of wine production in this region is around 8 hl / l.
The Riesling of the Moselle is much appreciated, as it is a wine of great quality and elegance: the Rheingau is the producing region par excellence of this variety. The best Rieslings come from the vines located in the central part of the Moselle, while further south the wine has a drier taste.
The production process involves a total duration of 120-160 days from flowering to maturing and gives a fresh fruit scent, such as grapefruit, lemon and peach, or a more liqueur note for wines matured longer. The combination of the reflection of the sun on the stretch of water of the Rhine and of the Moselle and of the terraces, exposed to the wind and light, give a vine with a generous development and a mineral taste, due to the fact that vines search for nourishment in the depth of the soil, surpassing the clayey layer.