The Riesling juice is extracted with infinite care in an air-bag press. The slow, gentle pressing avoids crushing the stalks and pips. Fermentation occurs spontaneously with native yeast in stainless-steel vats. Temperature control during this process maximizes natural aromatics. The wine is matured on its lees in large barrels for 6 to 9 months, adding richness and a gentle oxidation. The wine is then bottled and aged for 1 or 2 years. During the bottle-aging, the opposite of oxidization happens: reactions in the oxygen-free environment bring about the development of the bouquet, and give the wine subtler nuances.
Tasting Notes: This Riesling has white and green hues with a glossy reflection. The nose is sharp, with notes of flowers and almonds. On the palate, it is an austere, mineral-driven white with herbaceous notes and a delicate, saline finish. Pair with white fleshed fish and shellfish served with herb driven sauces.
