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Riesling on Skins SUNSET 2024
Winemaker's Diary:
As the name suggests, this wine was created a bit differently than all our other white wines. After processing the grapes, the must was not pressed immediately but was sent along with the skins into open vats where the fermentation process began. After three days spent on the skins, we pressed the must, and the fermentation process was completed in a stainless steel tank. After fermentation was finished, the finished wine, still in a cloudy state, was transferred into 1000l and 300l barrels where it spent a whole year. Subsequently, the production processes were carried out just like with other white wines. The wine underwent fining, filtration, and was then bottled.
Food Pairing:
Veal - freshwater fish.
Wine Service:
At a temperature of 8 - 10 °C in wider bowls of slightly closed tulip glasses with a volume of 450 – 500 ml
Recipe from Michelin-starred chef Pala Sekerka
https://www.youtube.com/watch?v=r7IjvnfCjcQ
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