If you are familiar with the wines of the Mosel, Saar & Ruwer – which we appreciate very much – you will know exactly what we mean! In some vintages when the structural acidity is right, wines with this invigorating relationship between sugar and acidity, without appreciable alcohol, can also be produced here in cool Senftenberg. Buoyant and elegant wines with the best aging potential.
Vinification: At harvest-time a selection is made of the ripest berries, especially those without a great deal of botrytis. Only the highest-elevation vineyards come into play here, to obtain the characteristic acidity. Long, cool fermentation for up to five months, followed by filtration before bottling.
Medium golden yellow. Intense aromas of stone fruit, fine notes of honey, ripe pineapple and passion fruit, yellow currants – sweet and lovely. Very complex & creamy texture, with apricot & yellow tropical fruit. Racy, well-integrated acidity. Mineral finish, spicy fruit in the aftertaste.
Great aging potential. A Riesling jewel.
Vinfication: At harvest a selection was made of the best, perfect botrytis berries. Whole cluster pressing, then extended fermentation in stainless steel.