We deliver throughout the Netherlands (with the exception of the Wadden Islands). Our refrigerated delivery costs are €6.90 (excluding €3 service fees).

Please note: on Sunday, April 20, we will charge an increased delivery fee of €19.80 due to the national holiday. You can also choose to have your meal delivered on Saturday, April 19 for €6.90 and eat it on Sunday evening.

A small number of exclusive restaurants use a private "priority delivery service". This service costs €29.

The delivery fees we charge cover the refrigerated pickup from the restaurant and ensure that your meal is delivered to your home under optimal conditions. You will be continuously informed of the status of your order. In addition, we work with a specialized courier service that transports each meal with the greatest possible care and attention.

Perfectly ripened small grapes from steep vineyards with a slate soil and, in some places, a volcanic subsoil. Lively light yellow color and a rich aromatic scent, spicy with a hint of white pepper, minerality, and a salty touch. Fresh, juicy sweet-sour start, lots of flavor with spiciness and minerality. Elegant, long finish with lots of tension.

Riesling 'Goldberg' Große Lage

Classification: Qualitätswein Grosses Gewächs, VDP Grosse Lage
Type of wine: Full-bodied white wine
Closure: Cork
Country: Germany
Region: Mosel
Producer: Weingut Van Volxem, Wiltingen
Grape variety(ies): Riesling

Winemaking:
After a manual harvest, the grapes go into stainless steel tanks for soaking and eventually fermentation with wild, indigenous yeasts. This entire process of vinification and aging in large foudres takes about 6 to 7 months and a minimum amount of sulfur is used, after which bottling takes place without fining. The wines are released in September following the harvest year.

Producer information:

This estate is located in the historic center of Wiltingen, one of the most famous wine-growing communities on the Saar. As a former monastic winery of the Luxembourg Jesuits, it already owned large plots of vineyards in the best sites of Wiltingen at the beginning of the 18th century, such as Scharzhofberger, Kupp, Klosterberg, and Gottesfuss. In 2003, the Kanzemer Altenberg was added, which, like the other vineyards, was classified as Grand Cru in 1868. The average age of the vines is 40 years, with standouts such as the 120-year-old ungrafted vines in the Gottesfuss, one of the steepest and most renowned Saar plots. Ungrafted rootstocks are possible on slate because the grape phylloxera cannot settle here. Roman Niewodniczanski, who took over the estate in 2000 and fully restored it, is a descendant of the Bittburger dynasty. His drive for quality is irrepressible and his aim is to optimally express the different top terroirs (steep mineral-rich slate, sandstone, and rhyolite). Large investments have been made in the vineyards for this purpose, and the grapes are always picked late and manually in several phases at the end of October/November.

Area information :
The Mosel wine region, which also includes the tributaries Saar and Ruwer, is one of the most beautiful wine regions in Germany. Wonderful wines come from here, especially based on the renowned Riesling grape. The fact that this grape thrives so well in this region between Koblenz and Trier is due to a combination of climate and soil. The cool, northern climate ensures that the grape must ripen for a long time and develops beautiful acidity. The soil is favorable in two ways. Firstly, there is the location of the vineyards, on the steep slopes along the banks of the Mosel and its tributaries. The most beautiful slopes face west, receiving the most hours of sunshine. The variation in the quality of the vineyards is enormous. The Mosel is the German river with the most bends, which means the slopes face all directions. In addition, there is the subsoil itself. The best soil contains a lot of slate. This has the property of retaining the sun’s warmth from the day into the evening hours, thereby warming the grapes a little extra. As a result, the ripening process proceeds gradually.

Serve with: Aperitif, with fish (ceviche) and light, fresh dishes.

Serving temperature: 8 to 10°C

Allergens: sulfites

We advise consuming the dishes within 2 days of receipt.