Mosel Riesling Auslese
(Very Good to Outstanding)
A light white wine from Mosel PDO

Summary

Hand harvested and thoroughly sorted fruit undergoes a crushed fruit fermentation, usually in neutral vessels (stainless steel) at cool to mid-range white fermentation temperature to retain aromatics, often using ambient yeast. Pre-fermentation skin contact is common for additional aromas and texture but malolactic conversion is avoided. These are unlikely to be fermented to dryness, so fermentation will be stopped using a combination of SO2, racking and/or filtering. The amount of residual sugar is a stylistic choice, often associated with the producer. Wines will be lightly fined and sterile filtered before bottling in glass. Subsequent bottle ageing is common.

Key Varietals

Structure

Structure in Context

Aroma Markers