Grapes for this come from the oldest Riesling vineyards in Gau-Algesheim’s St. Laurenzikapelle, where tertiary shell limestone and clay marl characterise the soils. The late harvest of very ripe grapes is staggered by hand, gently crushed in the winery and left to stand in their own juice, then fermented with wild yeasts in stainless steel tanks, and bottled in the summer after 8 months on the lees.
With a little air, the nose reveals aromas of wild herbs, grapefruit and peach. There’s wonderful fruit expression on the palate, cut lime and grapefruit overlaying sweet stone-fruit, a fine minerally texture and gentle acidity framing everything. The finish is long and dry with fresh stone-fruit and salty hints.
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