Black Tower Club Edition Riesling - Reh Kendermann

Black Tower Club Edition Riesling - Reh KendermannThe Black Tower Club Edition Riesling from the wine-growing region of Rheinhessen appears in the glass in bright light yellow. The first nose of the Black Tower Club Edition Riesling presents nuances of mirabelle plums, peaches and lemons. The fruity aspects of the bouquet are joined by more fruity-balsamic nuances. The Reh Kendermann Black Tower Club Edition Riesling delights with its elegantly dry flavor. It was bottled with 8.8 grams of residual sugar. For a wine in the entry-level range absolutely no matter of course, so this German wine enchants naturally with all dryness with the finest balance. Taste does not necessarily need a lot of residual sugar. Balanced and multifaceted, this crisp white wine presents itself on the palate. Due to its concise fruit acidity, the Black Tower Club Edition Riesling is fantastically fresh and lively on the palate. In the finish, this youthful wine from the wine-growing region of Rheinhessen finally inspires with considerable length. Hints of mirabelle plum and lemon are again apparent. Vinification of the Reh Kendermann Black Tower Club Edition Riesling This white wine clearly focuses on one grape variety, and that is Riesling. Only the best grape material was used for this exceptionally balanced single-varietal wine from Reh Kendermann. 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 harvesting, the grapes reach the press house by the fastest route. Here they are sorted and carefully milled. Fermentation follows in stainless steel tanks at controlled temperatures. At the end of fermentation, the Black Tower Club Edition Riesling is allowed to further harmonize on the fine lees for several months. Food recommendation for Reh Kendermann Black Tower Club Edition Riesling Experience this vegan white wine from Germany ideally moderately chilled at 11 - 13°C as a companion to asparagus salad with quinoa, cod with cucumber-mustard vegetables or spaghetti with yogurt-mint pesto.