Riesling Winery

Question 1

Riesling Disease Sensitivity/Thickness of SKins

Answer 1

Relatively thick but still susceptible to Botrytis
Sorting increases cost

Question 2

Riesling Unique Skin Aromas

Answer 2

Skin contact is minimal to retain primary fruit
Hand harvesting increases cost
Goal is purity of fruit - whole bunch pressing to produce cleanest juice with fewest phenolics

Question 3

Riesling Aromatic Variety

Answer 3

Yes
Goal is purity of fruit (no MLF, No new oak, reductive winemaking, inert vessels)

Question 4

Riesling Reductive or Oxidative in winery

Answer 4

Slightly reductive
Stainless steel or large oak (limited oxygen exposure)
Aged on lees with no stirring
Use of screw caps in some regions

Question 5

Riesling Sugar Levels/Potential ABV

Answer 5

All styles possible from dry to lusciously sweet
Fermentation may be stopped (SO2, chilling) for sweet styles
Fermentation may stop naturally for Botrytis affected sweet wines
Fermentation completed fully for dry styles

Question 6

Riesling Affinity for Oak

Answer 6

No
Aim is primary fruit - no new oak
If oak is used it will be large, neutral oak