A lively riesling made from the orchards of Langenlois.
Terroir, production method and maturation: The grapes are collected by hand in 20 kg containers. The bunches are pressed whole and the wine is allowed to ferment spontaneously in steel tanks for 4-8 weeks when the temperature reaches max. 20°C. The wine matures on its fine lees for 6 months before bottling.
Use: With raw fish and sushi.
Description: The somewhat aromatic scent has flowers and peaches. The dry taste is refreshingly acidic and mineral, the fruitiness is abundant and the whole is lively.