Reinhard Löwenstein and Cornelia Heymann started Heymann-Löwenstein in 1980. They started using indigenous yeast in 1992 when it was "playing with the devil." Reinhard started fermenting dry to lower the levels of sulfur. Today, you can taste the benefits of these decisions. No botrytis since 2014 in order to get a more clear picture and taste of the insanely terraced vineyards which they farm in the lower Mosel. A powerful, balanced and intriguing style.