Achkarrer Schlossberg Bestes Fass Riesling trocken - Winzergenossenschaft Achkarren

The elegant Achkarrer Schlossberg Best Barrel Riesling from the house Winzergenossenschaft Achkarren shimmers with bright light yellow in the glass. In the glass, this white wine from Winzergenossenschaft Achkarren offers aromas of lemon and pineapple, complemented by mineral. The Winzergenossenschaft Achkarren Achkarrer Schlossberg Best Barrel Riesling presents itself to the wine lover pleasantly dry. This white wine never appears coarse or meager, but round and smooth. On the tongue, this balanced white wine is characterized by an incredibly crisp texture. Due to its present fruit acidity, the Achkarrer Schlossberg Best Barrel Riesling reveals itself to be exceptionally fresh and lively on the palate. On the finish, this youthful wine from the Baden winegrowing region finally delights with considerable length. Again, hints of pineapple and lemon appear. In the aftertaste, mineral notes of the volcanic rock dominated soils join in.

Vinification of the Winzergenossenschaft Achkarren Achkarrer Schlossberg Best Barrel Riesling

The basis for the balanced Achkarrer Schlossberg Best Barrel Riesling from Germany are grapes from the Riesling grape variety. In Baden, the vines that produce the grapes for this wine grow on soils of volcanic rock. At the time of optimal ripeness, the grapes for Achkarrer Schlossberg Best Barrel Riesling are harvested exclusively by hand without the help of punishing and barely selective machinery. After the hand harvest, the grapes reach the press house by the fastest route. Here they are selected and carefully milled. Fermentation then takes place in stainless steel tanks at controlled temperatures. After the completion of fermentation, the Achkarrer Schlossberg Best Barrel Riesling can further harmonize on the fine lees for several months.

Food recommendation for the Winzergenossenschaft Achkarren Achkarrer Schlossberg Best Barrel Riesling

Experience this white wine from Germany best well chilled at 8 - 10°C as an accompaniment to omelet with salmon and fennel, fruity endive salad or Jamaican chicken legs with pineapple salad.

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