The grapes here come from younger Riesling vineyards in Appenheim and Gau-Algesheim where the soil is dominated by marl and limestone. The grapes are harvested by hand according to ripeness, gently crushed in the winery and left to stand in their own juice, then fermented with wild yeasts in stainless steel, and bottled in the spring after 4 months on the lees.
Aromas of peach and fresh limes, on the palate it presents with delicate, juicy minerality, a fine interplay of fruit sweetness and acidity lending finesse and freshness. The finish is bone dry, deliciously crisp and quenching.
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