The 2014 Ekam, from a cool vintage, is mostly Rieling with a touch of Albari?o from vines planted at high density in 2003 on limestone soils. It has a low pH of 2.9, high acidity (8.8 grams of tartaric acid per liter) and some 8.9 grams of residual sugar to balance it in the style of a Mosel. It was cold fermented in 25- and 50-hectoliter stainless steel vats, always with indigenous yeasts with a small portion of botrytized grapes which add complexity and certain glycerin to the wine. The wine matured in vat with lees before being bottled. The nose is fresh, precise, chiseled with laser-like sharpness, very subtle and whispering, incredibly young and insinuating. The palate shows similar precision, with sharp acidity and pungent flavors, ending very tasty and dry. You don't notice any sugar in these whites, because of the very high acidity. 21,631 bottles and 62 magnums were filled in June 2015.