Perfect springtime fun – cloudy, fizzy Riesling!
The fruit saw a little skin contact and then was pressed straight into ceramic eggs and left to its own devices. When it had about 10 g/l of fermentable sugar still present the wine was bottled and left to find its own sparkle. The yeast sediment is still there and will change the wine as it ages. Right now its fresh and zesty, almost cider-like, but these lees will add more flavour over time. Chill, and roll the bottle to stir the sediment before opening carefully—this is a natural wine with no agents added to stop it gushing. Winemaker’s Notes