The sublime is sometimes best achieved through great struggle. The finest Saar wines, for example, thrive in the steepest of sites, in parcels where machines are of little use. Where each step means toil and labor. And yet these are also the same parcels where every beam of sunlight continues to shine on the grapes and rocks of the slate hillsides until late in the evening.

Stephan and Anna Reimann’s work at Weingut Cantzheim is dedicated to preserving this ancient wine culture. Beyond the manual labor, toil and slow progress inherent to steep slopes, they perceive more: Depth. Finesse. Elegance. Wines unlike any others in the world, from sites that are unique in their own right — this is what drives Anna and Stephan Reimann.

Anna’s hand guides the wines from vine to bottle. “We work exclusively with spontaneous fermentation using wild yeasts from our vineyards. The wines mature in a mix of stainless steel and oak barrels,” explains Anna, who holds a degree in enology. Cantzheim produces Riesling in all its facets, as well as Weißburgunder and high-quality, bottle-fermented crémants.