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The stylistic vision of this wine is that of
the Germanic Rieslings. Crisp, with good
acidity, a hint of sweetness and ability
to age. The grapes were lightly whole
cluster pressed. The must was cold settled
and clean juice was racked to another
stainless steel tank for fermentation. It was
inoculated with two specially selected
yeast strains, which promotes high fruit
tones along with fruit cocktail aromatics.
Fermentation lasted approximately
eight weeks at 55 degrees F. The wine
was racked shortly after fermentation to
preserve fruitiness and bottled after fining.
Great by itself, or try serving this wine with
light, creamy pastas, chicken in brown
mushroom sauce or seasonal fruit desserts
like pineapple upside-down cake. Serve
well chilled on the table and allow to warm
in your glass for optimal enjoyment of
aromas and flavor.
"Soft and appealing, brimming with peach and floral character, nestling easily into the long, off-dry finish. Drink now through 2013."
"Sweet apple and pear scents rise off this wine's creamy, ripe texture. For spicy Sichuan chicken."
Wine & Spirits
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