RIED Schüttenberg 2016

  • > Vineyard and soil: Gravelly, loamy upper soil, with lime-rich subsoil
  • > Harvest: Manual selection – End of September
  • > Fermentation:  In 228l French oak barrels at 20-25°C, partially biological acid reduction
  • > Vinification: 12 months in 228l barrels on the fine lees
  • > Alcohol: 13.4%vol
  • > Residual sugar:  0.9g/l
  • > Acidity: 6.0g/l
  • > Description: yellow-green, intense nose of vanilla, cinnamon and tropical fruit; juicy and soft on the palate with a long salty aftertaste
  • > Recommended with: Fish with rich sauces, shellfish, also light desserts.
  • > Serving temperature: 10-12°C.