Summary

Hand harvested and thoroughly sorted late harvest (and possibly botrytis-affected) fruit, with a minimum sugar content of 235 g/L, undergoes a crushed fruit fermentation, usually in neutral vessels at mid-range white fermentation temperature, to ensure successful fermentation in the high sugar must. Pre-fermentation skin contact is common for additional aromas and texture but malolactic conversion is avoided. Maturation usually occurs in neutral vessels and subsequent bottle ageing is common.

Key Varietals

• Riesling

Structurally Similar

• Alsace Riesling Sélection De Grains Nobles
  (Outstanding)
• Riesling Trockenbeerenauslese
  (Outstanding)
• Mosel Riesling Auslese
  (Very Good to Outstanding)
• Riesling Eiswein
  (Outstanding)
• Riesling Grosses Gewächs
  (Outstanding)