Detail
The Columbia Valley grapes that we choose for the Sweet Riesling are picked at about 20-21 Brix. We use mostly native yeast and ferment at low temperatures in stainless steel tanks - there is no use of oak barrels or malolactic fermentation. We stop the fermentation at about 7% residual sugar, and we clean the wine rapidly to retain as much freshness and fruitiness as possible. We leave a fair amount of natural carbon dioxide in the wine to create a lively feeling to the wine - although its not spritzy.
