The Mosel region of Germany is one of the most northerly wine-producing regions in the country. It is situated along the Mosel River and its tributaries, and is known for its steep, terraced vineyards and distinctive slate soils. The climate in the region is cool, with a long growing season and a high risk of frost, which can pose challenges for grape growers.
The signature grape of the region is Riesling, which produces aromatic, crisp and acidic wines with a range of sweetness levels. Mosel Rieslings are known for their complex aromas and flavors, which can include citrus, peach, apricot, honey, and minerality. The region also produces some other white grape varieties, such as Müller-Thurgau and Elbling, as well as some reds, such as Spätburgunder (Pinot Noir) and Dornfelder, although these are less common.
The Mosel is best known for its sweet Rieslings, which are made using the traditional German winemaking technique of leaving grapes on the vine to develop noble rot, which concentrates their sugars and flavors. The resulting wines are often labeled with Prädikats (quality classifications) such as Kabinett, Spätlese, Auslese, Beerenauslese, Trockenbeerenauslese, and Eiswein, depending on the ripeness level and the winemaking process. The region also produces dry Rieslings, which are becoming increasingly popular and are labeled as "Trocken" or "Halbtrocken" (half-dry).