Summary

A crushed fruit fermentation wine, usually fermented in neutral vessels at mid-range white fermentation temperature, both to avoid fruity esters and to ensure successful fermentation at higher alcohol levels created by the significant sugar accumulation of this grape. Still, these wines are often not fermented to dryness and have some residual sugar. Pre-fermentation skin contact may occur for additional aromas and texture but malolactic conversion is avoided due to the lower natural acidity levels. Maturation usually occurs in neutral vessels.

Key Varietals

• Gewürztraminer