Summary

A crushed fruit fermentation wine, often using skin contact for additional aromatic intensity, which is then fermented in stainless steel at cool temperatures to retain primary aromas. Some producers stop fermentation with residual sugar remaining. Maturation usually occurs in neutral vessels, with some producers choosing to age on the lees for additional texture and weight but malolactic conversion is often avoided to retain the pure aromatics. Wines are fined, sterile filtered, and bottled in glass.

Key Varietals

• Riesling