Although a considerable proportion of all Rieslings from the Mosel are always vinified dry, the region is much more famous for its sweet Prädikat wines. Until a few years ago, hardly anyone would have thought of the Moselle when it came to identifying the best dry Rieslings of a vintage. Basically, it was agreed that the climate on the Mosel was rather too cool to regularly produce ripe, healthy grapes for first-class dry Rieslings that could compete with those from more southern climes. Where efforts were made to produce top-class dry wines, botrytis was often involved, and the wines, for example from Heymann-Löwenstein or Clemens Busch, tended to be more semi-dry than dry in many years. Interestingly, remarkable dry Rieslings kept coming from the Ruwer, of all places, one of the coolest regions in the area, but they rarely received the attention they deserved in the shadow of the sweet wines. The situation was no different for the best wines from a few wineries on the Middle Mosel, which have been making a name for themselves in this style for many years.