Technologist’s wine tasting notes:
The wine is produced with great respect and appreciation for this old German variety which is not very popular in our country, in an attempt to create a typical Riesling representative with distinct mineral aroma, and a thick and fresh flavour.
The grapes are processed at low temperatures in inert atmosphere. This is followed by 6-hour maceration at 8˚С for optimal extraction of the characteristic aromas of this variety. When the liquid is drained, the viable press fractions are added back to improve the intensity of the flavour and aroma. Fermentation at 14-16˚С. Once bottled, the wine is left to mature for at least 6 months in the bottles