Summary

Hand harvested and thoroughly sorted fruit undergoes a crushed fruit fermentation, usually in neutral vessels at mid-range white fermentation temperature, often using ambient yeast. This avoids fruity esters and ensures successful fermentation at higher alcohol levels created by the significant sugar accumulation of this grape. These wines are not fermented to dryness and have residual sugar.

Pre-fermentation skin contact is common for additional aromas and texture but malolactic conversion is avoided due to the lower natural acidity levels. Maturation usually occurs in neutral vessels and subsequent bottle ageing is common.

Key Varietals

• Gewürztraminer