The Christoffel family of Ürzig has been involved in wine production dating back to the 17th century. Cultivation in these sites has been recorded as early as the 7th century and has for centuries been prized because of its southern exposure, deep Devonian slate, and steep gradients. Eymael continues the legacy of winemaking that drove the estate to prestige under Hans Leo, in a style that maximizes clarity: whole cluster pressing, slow and cool fermentation in fuder, racking immediately off the gross lees followed by a short time on fine lees and early bottling to preserve the freshest of fruit characters indicative to Mosel typicity.