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.