Bockenauer Schiefergestein Riesling trocken - Schäfer-Fröhlich

Bockenauer Schiefergestein Riesling trocken - Schäfer-FröhlichThe light-footed Bockenauer Schiefergestein Riesling from Schäfer-Fröhlich flows into the glass with a brilliant light yellow color. If you give it some air by swirling, this white wine is characterized by a wonderful lightness that makes it dance nimbly in the glass. This single varietal German wine flatters in the glass with wonderfully expressive notes of nashi pear, quince, pears and apples. This is joined by hints of forest floor, garrigue and Mediterranean herbs. This white wine from Schäfer-Fröhlich is ideal for purists who prefer to drink bone dry. The Bockenauer Schiefergestein Riesling already comes quite close to this, as it was vinified with just 6.6 grams of residual sugar. On the palate, the texture of this light-footed white wine is wonderfully crisp. Due to its vital fruit acidity, the Bockenauer Schiefergestein Riesling presents itself wonderfully fresh and lively on the palate. The finale of this white wine with good aging potential from the wine-growing region of Nahe, more precisely from Bockenau, finally captivates with beautiful reverberation. The finish is also accompanied by mineral hints of the slate-dominated soils. Vinification of the Bockenauer Schiefergestein Riesling from Schäfer-Fröhlich This wine clearly focuses on one grape variety, and that is Riesling. For this wonderfully elegant varietal wine from Schäfer-Fröhlich, only immaculate grapes were harvested. In the Nahe region, the vines that produce the grapes for this wine grow on soils of slate. After the harvest, the grapes are quickly taken to the press house. Here they are selected and carefully crushed. This is followed by fermentation in controlled temperatures. The fermentation is followed by maturation. Food recommendation for the Schäfer-Fröhlich Bockenauer Schiefergestein Riesling Drink this white wine from Germany best well chilled at 8 - 10 ° C as a companion to fruity endive salad, vegetable salad with beetroot or roasted trout with ginger pear.