Riesling Peter Zemmer

Yield per hectare: 55 hl.
Vinification: The grapes are pressed and the stems are removed in the
pneumatic tank press. Before being pressed, a 6 – 8 hour long cold maceration
takes place in order to enhance the fruitiness of the wine. Afterwards, the grapes
are gently pressed and clarified through the natural settling of sediments. The
alcoholic fermentation is carried out with pure strains of yeast at a controlled
temperature of 19 °C (66 °F).
Characteristic properties: An elegant white wine, characterized by interesting
flavors with fine fruitiness.
Color: greenish-yellow to bright yellow
Bouquet: softly flowery with scents of fresh peaches and apricot
Flavor: elegant, dry, tempting, with a delicate and enticing acidity and a
lively fullness
Recommended pairings: Fish dishes, vegetables, and the whole range of
appetizers
Serving temperature: 10 – 12 °C (50 – 54 °F)
Cellaring: 3 – 5 years