Julien Schaal Rosacker Riesling Grand Cru Calcaire
Complex, taut and mineral with some spice, apricot, lime and pear. A hint of tangerine, and lovely tingling acidity. Great complexity and balance.
All the grapes comes exclusively from Alsace grand Cru classified vineyards. All picked by hand, the grapes are carefully sorted and gently goes to the pneumatic press. A long pressing of a minimum of 12 hours is necessary to extract the best juice possible without pushing to far.
After decantation at low temperature, the juice start a long alcoholic fermentation that can take up to 4 months.
No sulphur is added before the next spring and this to let the wine to open up as much as possible. The result is a wine with less sensitivity to oxidation and much more aromatic.
Julien Schaal Rosacker Riesling Grand Cru Calcaire
Complex, taut and mineral with some spice, apricot, lime and pear. A hint of tangerine, and lovely tingling acidity. Great complexity and balance.
All the grapes comes exclusively from Alsace grand Cru classified vineyards. All picked by hand, the grapes are carefully sorted and gently goes to the pneumatic press. A long pressing of a minimum of 12 hours is necessary to extract the best juice possible without pushing to far.
After decantation at low temperature, the juice start a long alcoholic fermentation that can take up to 4 months.
No sulphur is added before the next spring and this to let the wine to open up as much as possible. The result is a wine with less sensitivity to oxidation and much more aromatic.
Julien Schaal Rosacker Riesling Grand Cru Calcaire
Complex, taut and mineral with some spice, apricot, lime and pear. A hint of tangerine, and lovely tingling acidity. Great complexity and balance.
All the grapes comes exclusively from Alsace grand Cru classified vineyards. All picked by hand, the grapes are carefully sorted and gently goes to the pneumatic press. A long pressing of a minimum of 12 hours is necessary to extract the best juice possible without pushing to far.
After decantation at low temperature, the juice start a long alcoholic fermentation that can take up to 4 months.
No sulphur is added before the next spring and this to let the wine to open up as much as possible. The result is a wine with less sensitivity to oxidation and much more aromatic.
