Mosel is the most notable of a star list of German Riesling producing regions. The steep sun drenched hills get the fruit ripe while the cold climate allows for a long growing season that maintains acidity and mature flavours. Sugar is left in the wines the balance out the acid and the fruit Kabinett and late picked Spatlese can finish dry and savoury. The sweeter Auslese, Beerenauslese and Trockenbeerenauslese are all exercises in intensity and complexity.