Riesling Brut 2021

In the cellar we split the batch: around half ferments in stainless steel, for freshness, directness and fruit. The other half ferments spontaneously in a traditional large oak cask, which adds depth and a harmonious texture and gives the finished sparkling wine more complexity. Work in the cellar is as careful as in the vineyard. The must is clarified by sedimentation alone, without any additives. The fruit is moved by gravity only; we deliberately do without pumps in order to treat the young wine as gently as possible. After around nine months on the full lees the wine is bottled for the second fermentation, by the traditional method. There it develops over time its fine bead, a balanced structure and the layered character typical of our Riesling Brut. For appetizers like beef tartare or cured salmon, the Riesling Brut perfectly complements the flavors. Its delicate acidity and vibrant effervescence lend a refreshing lightness to every bite.