The Weber family farms about 10 hectares of mainly old Riesling vines (over 1 hectare ungrafted!) in a side valley of the Saar. All the Riesling grapes are hand-harvested and the whole grapes are gently pressed for two to three hours. The musts are left overnight to settle naturally and are vinified with ambient yeasts in 1,000-liter oak Fuder casks. Their top vineyard sites are located on various south-facing slopes, including the once highly prized wines from Euchariusberg. The soil is primarily gray slate, with some quartz and quartzite-bearing sandstone. The father-and-son team of Erich and Johannes Weber don’t use herbicides and believe in low yields—one Flachbogen, or “flat cane,” per vine—to produce an array of dry (trocken), off-dry (feinherb), and fruity Saar wines—most of which are cask-by-cask bottlings.