I'm Levy Dalton and this is all drink to that where we get behind the scenes of the wine business. And the Klaus Peter Keller of the Keller Estate in the Ryan Hessen joins us today to talk about his career making exceptional wines in the Reinhausen.

Oh, sir, how are you?

Thanks, fine.

We are here in New York since Wednesday and enjoy it a lot.

Great, great to have you.

So let's talk a little bit about Keller, the estate, and how you got involved. You started there from your father in 99, is that true?

Yes, in 99 I finished my studies in Geisenheim and since 2001 I'm responsible for the winemaking at the estate now in the ninth generation.

And it's somewhat of a change a little bit because you have moved more towards trokon or dry wines

than your father may have done in the past?

Yes, I actually love both.

So my mother comes from the muzzle,

so also the idea of Ofstra and sweet wine is in my wanes,

but we have rocky limestone soils and we can produce both.

So I focused a little bit more on the dry and off dry style,

but if nature offers us a chance, I also love to make a nice fruity cabinet,

Spatlase and noble sweet wines.

And let's talk about where you are because you're not actually by the river,

you're a little bit more in. Where are you with your vineyards?

We are 45 minutes from Frankfurt. South from Frankfurt between mines and Altsai and

yeah the big gift of our region is a limestone rock it's it's called our

our region the Rhinehesich is Hugeland so it's really hilly it's lying higher so we get late ripeness have very long vegetation

periods which is very important for the style of wine I like.

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