Riesling – Late Harvest White Wine Impression

The grapes arrive at the winery in the early morning after being mechanically harvested, and are immediately, gently and quickly pressed in order to obtain high quality white must. After the must is cooled, it is
transferred to a refrigerated, insulated tank for about 24 hours so that the clean juice can separate from the sediment. The juice is then placed in a clean stainless steel tank so that fermentation can begin at a low temperature of 11°C, in order to preserve the wine’s aromas. After the wine has reached an optimal balance, fermentation is stopped by cooling the wine to 0°C and keeping it at a low temperature. As the yeast dies and sinks to the bottom of the tank, the wine undergoes several filtering process and is then matured for six months in American oak barrels The wine does not undergo malolactic fermentation, in order to maintain its crisp, fresh qualities