The cellar of the Friedrich-Wilhelm-Gymnasium is located directly under the center of Trier’s old town. A Jesuits’ foundation stone from 1593 testifies to the centuries-old history of the cellar. Back then, the original cellar was accessible from today’s Restaurant Cumvino, which was once the press house. Along 25 hectares of impressive steep slope sites in the Mosel and Saar valleys, Riesling grapes ripen to internationally recognized top quality. In essence, the cellar master’s work is mostly focused on this traditional vinification of the wines, including tasting and knowing when to find the right moment to bottle the wines. Rieslings fermented in Fuder have very good structure. The wines aged in large casks have a gentle aeration on the lees, which, along with the ambient yeast ferments, gives them durability.
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