Kruger-Rumpf Estate Riesling
The 2016 Estate is eighty percent from young (10-20 year old) vines in Kapellenberg and Rheinberg, dominated by quartz soils, with 20% of the blend coming from very high quality part of a declassified Dorsheim village cuvee (volcanic soils), and Munster village cuvees. Harvested in the middle of October without pesticides or herbicides, eighty percent was fermented in stainless steel with two barrels of Dorsheim and Münster village level wine which stopped fermentation at 25 grams of residual sugar, were included. Bottled in March.
Total Acidity – 8.1 grams per Liter
Residual Sugar – 22 grams per Liter
Alcohol by Volume – 11.5%
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