Paul Blanck Riesling Sommerberg

Paul Blanck Riesling Sommerberg

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The juice is extracted with infinite care in our air-bag press. The slow, gentle pressing avoids crushing the stalks and pips. The must starts fermenting of its own accord thanks to the natural yeast present in the juice, and the fermentation generally lasts from 4 to 10 weeks. It is carried out in stainless-steel vats equipped with temperature control, a medium which maximises the expression of this variety's aromas.

Bright gold-tinged straw. Strongly mineral on the nose, with lemon and fusel notes complicating aromas of white flowers, nectarine and tangerine. Then richer and riper on the palate than the nose would suggest, with creamy tropical fruit and floral flavors lingering smoothly on the aftertaste. This wine gradually became more floral and less mineral with aeration.

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