2020 Ungsteiner Nussriegel Riesling | dry | VDP.ERSTE LAGE
EUR 20,00
/0.750 Liter bottle size
EUR 26,67 pro Liter
incl. 19 % VAT excl. shipping costs
...leider ausgetrunken
Product.Nr. 11716 | bottle size
Allergen content:
enthält Sulfite
Alcohol Vol.%:
12.5
Vineyard |
Ungsteiner Nussriegel
Wine type | Weißwein
Grape Variety | Riesling
Growing area | Pfalz
VDP Member since | 2015
VDP.Classification | VDP.ERSTE LAGE
Wine type | Weißwein
Grape Variety | Riesling
Growing area | Pfalz
VDP Member since | 2015
VDP.Classification | VDP.ERSTE LAGE
Soil:
Buntsandstein | Löss-Lehm
Grape Variety:
Riesling
Quality:
Deutscher Qualitätswein
Vintage:
2020
Style:
trocken
Growing area :
Pfalz
Alcohol Vol.%:
12.5
AP No. (german sensoric approval):
51132171921
bottle size:
0.750 Liter
bottle shape:
Schlegel
Maturity/Drink:
2021 bis 2028+
wine description
2020 Ungsteiner Nussriegel Riesling | dry | VDP.ERSTE LAGE
VDP.ERSTE LAGE: 2020 Ungsteiner Nussriegel Riesling | dry
Origin: In the immediate vicinity of the WEILBERG site. Here you will find clayey loess-loam soils with the sandstone typical of the Palatinate in the subsoil. The microclimate is warmer compared to the Kallstadt locations, so that the vegetation here is often a few days ahead.
Vineyard work: sowing buckwheat, clover, radish to root the soil and attract beneficial insects. Incorporation of horse manure as a natural fertilizer. Manual removal of double shoots, pricking out for ventilation of the grapes.
Vinification: After handpicking, the grapes are gently pressed as whole grapes. The must ferments spontaneously with natural yeasts. The wine matures in stainless steel and in half-length barrels for 10 months on the full lees.
Origin: In the immediate vicinity of the WEILBERG site. Here you will find clayey loess-loam soils with the sandstone typical of the Palatinate in the subsoil. The microclimate is warmer compared to the Kallstadt locations, so that the vegetation here is often a few days ahead.
Vineyard work: sowing buckwheat, clover, radish to root the soil and attract beneficial insects. Incorporation of horse manure as a natural fertilizer. Manual removal of double shoots, pricking out for ventilation of the grapes.
Vinification: After handpicking, the grapes are gently pressed as whole grapes. The must ferments spontaneously with natural yeasts. The wine matures in stainless steel and in half-length barrels for 10 months on the full lees.
