The cultivation of Riesling can be documented in Germany since 1435. The variety was not very popular and was only grown in a mixture with other varieties that did not stand out for its unique properties, it was harvested together with the other varieties too early. It was not until the 18th century that its high value became known, and that was by accident, when in 1775 a courier brought to the Benedictine monastery in Johannisberg in the Rhineland, with great delay, a permit to collect grapes. The monks in the Rhineland waited patiently for permission, even though a large part of the grapes had already been attacked by noble mold. During harvest, they processed healthy grapes separately from rotten ones. Much to my surprise, the best Riesling was made from the grapes attacked by noble mold. RR was registered in the State Variety Book in 1941.

Current genetic studies show that Riesling is probably an accidental cross between the Heunisch variety and the Tramín seedling. Today, Riesling is cultivated all over the world and is classified as one of the highest quality varieties for white wines. Higher grades of predicate wines are most valued. It belongs to the late varieties and its origin is rooted in the Rhineland in Germany. It is called the King of Wines and the Wine of Kings.

The wine has a yellow-green color, a very subtle and ethereal aroma with a hint of linden blossom, possibly peaches, apricots, pineapple and, when ripening, quince. The mineral fullness passes into the peppery spiciness of the bottle-ripened wine, which is characterized by elegance thanks to the accentuated interplay between acids and extractives. Thanks to its ability to maintain a high acid content even in higher attributes, it is suitable for a longer period of aging. It acquires kerosene notes by being left on the bottle for a long time.

Riesling from the Purmice vineyard is in the Terroir range.