Rheingau Riesling trocken - Robert Weil

Rheingau Riesling trocken - Robert WeilThe Rheingau Riesling from the hand of Robert Weil from the Rheingau offers a brilliant, pale yellow color in the swirled glass. The bouquet of this white wine from the Rheingau captivates with notes of nashi pear, peach, apricot and vineyard peach. Following the aromas further, green bell pepper, lovage and garrigue join in. This German wine delights with its elegantly dry flavor profile. It was bottled with 8.4 grams of residual sugar. This is a genuine quality wine that clearly stands out from simpler qualities and thus, despite all its dryness, this German wine enchants with the finest balance. Aroma does not necessarily require a lot of residual sugar. On the palate, this light-footed white wine is characterized by an extremely light and crisp texture. Thanks to its pronounced fruit acidity, the Rheingau Riesling reveals itself on the palate as impressively fresh and lively. The finish of this youthful white wine from the Rheingau wine-growing region finally impresses with a remarkable length. The aftertaste is also accompanied by mineral nuances from the loess-dominated soils. Vinification of the Rheingau Riesling by Robert Weil The basis for the elegant Rheingau Riesling from the Rheingau is grapes of the Riesling variety. In the Rheingau, the vines that produce the grapes for this wine grow on loess soils. When they are perfectly ripe, the grapes for the Rheingau Riesling are harvested exclusively by hand, without the aid of rough, less selective harvesters. After hand-picking, the grapes are brought to the press house as quickly as possible. There they are sorted and gently crushed. Fermentation then takes place in stainless steel tanks at controlled temperatures. After it is complete, the Rheingau Riesling can continue to harmonize on the fine lees for a few months. Food recommendation for Robert Weil Rheingau Riesling Enjoy this white wine from Germany ideally well-chilled at 8–10°C as an accompaniment to a potato pan with salmon, fried trout with ginger-pear or fruity endive salad.