2023 Pétillant Naturel Riesling

To maintain the inherent fruit qualities, these grapes were harvested in small lots in the early hours of the morning. The grapes were then placed in ½ to 1 tonne bins only, to enable better quality control and detect any fruit variations. The fruit was destemmed, pressed and then racked, where fermentation was then initiated. Fermentation was monitored, and the temperature was maintained between 13-16°C to allow for a steady controlled ferment. Once the baume level had dropped by 2/3 of its ...Read More...

To maintain the inherent fruit qualities, these grapes were harvested in small lots in the early hours of the morning. The grapes were then placed in ½ to 1 tonne bins only, to enable better quality control and detect any fruit variations.

The fruit was destemmed, pressed and then racked, where fermentation was then initiated. Fermentation was monitored, and the temperature was maintained between 13-16°C to allow for a steady controlled ferment. Once the baume level had dropped by 2/3 of its value, the residual sugar was then regularly measured as we were aiming to bottle at around 12.5 grams/litre. We then waited for the fermentation to finish before releasing in July 2024. It is up to you how you would like to drink it; some like it cloudy, some like it clear. Either softly roll or not - before opening with care!  - Simon and Will Gilbert, Winemakers. 

 

Read Less...