Weinhaus Reh Kendermann Riesling Kalkstein - Reh Kendermann

Weinhaus Reh Kendermann Riesling Kalkstein - Reh KendermannIn the glass, the vegan Weinhaus Reh Kendermann Riesling Kalkstein reveals a bright pale yellow color. This varietal German wine flatters in the glass wonderfully complex notes of peaches and mirabelles. These are joined by hints of . On the palate, the Weinhaus Reh Kendermann Riesling Kalkstein by Reh Kendermann opens delightfully aromatic, fruit-driven and balanced.Despite its dry taste, this white wine delights with a delicate melt and elegantly integrated residual sweetness. On the palate, the texture of this balanced white wine is wonderfully crisp. Due to its lively fruit acidity, the Weinhaus Reh Kendermann Riesling Kalkstein presents itself impressively fresh and lively on the palate. The finale of this youthful white wine from the wine-growing region of the Palatinate finally thrills with considerable reverberation. The finish is also accompanied by mineral hints of the limestone-dominated soils. Vinification of the wine house Reh Kendermann Riesling limestone of Reh Kendermann The basis for the balanced Weinhaus Reh Kendermann Riesling Kalkstein from Germany are grapes from the Riesling grape variety. The grapes grow under optimal conditions in the Palatinate region. The vines here dig their roots deep into soils of limestone. The grapes for this white wine from Germany are harvested, at the time of optimal ripeness, to preserve their aromas particularly quickly and at the coolest possible time of day. After the harvest, the grapes immediately reach the winery. Here they are selected and carefully crushed. This is followed by fermentation in stainless steel tanks at controlled temperatures. After its end, the Weinhaus Reh Kendermann Riesling Limestone can further harmonize on the fine lees for several months. Food recommendation for the Reh Kendermann Weinhaus Reh Kendermann Riesling Kalkstein Enjoy this vegan white wine from Germany best moderately chilled at 11 - 13°C as an accompanying wine to omelet with salmon and fennel, vegetable salad with beetroot or asparagus salad with quinoa.