“Grapes: 100% Riesling
Country: New Zealand
Contents: 0, 75 l
VITICOLTURA: The biological grapes were grown to Ashmore Vineyard to Fairhall, adjacent to the mouth of the Brancott valley on loamy clay soils, the most typical conditions of the southern valleys compared to the plains of Wairau. This certificate vineyards of seventeen is trained on a trellis VSP double-barreled (vertical positioning of the shot) and is strictly scattered and fruity to adjust the yield.
WINE: The fruit was hand-picked to moderate levels of ripeness to capture the exuberance and the natural acidity of the variety. The grapes were pressed whole cluster with a very low steeping cycle and the resulting juice cold was cooled, then poured into fermentation vessels. Half of the juice was inoculated into a stainless steel tank using yeast culture and the balance was filled in old French oak barrels, where it was allowed to spontaneously fermented with indigenous yeasts.
Towards the end of fermentation, all the wine was transferred to a stainless steel tank where the fermentation was stopped, holding 20 g / l residual sugar. The blended wine is filled in old barrels where it remained on the lees for six months, before bottling in January 2015 with an alcohol of 12, 5%, pH 2, 95 and acidity of 7, 8 g / l.”
