Alsace Riesling Grand Cru
(Very Good to Outstanding)
A light white wine from
Alsace
Summary
Hand harvested and thoroughly sorted fruit undergoes a crushed fruit fermentation, usually in neutral vessels at cool white fermentation temperature to retain aromatics, often using ambient yeast. These wines may or may not be fermented to dryness and the amount of residual sugar is a stylistic choice, often associated with the producer.
Pre-fermentation skin contact is common for additional aromas and texture but malolactic conversion is avoided. Maturation usually occurs in neutral vessels and may incorporate lees ageing, but for freshness rather than aromatics or texture. Subsequent bottle ageing is common.