Grauburgunder Löss & Gneis trocken - Wild Schwarzwaldbrennerei & Weingut

Grauburgunder Löss & Gneis dry from Wild Schwarzwaldbrennerei & Weingut presents itself in a clear, pale golden color with subtle greenish reflections, typical of the elegant character of this grape variety. On the nose it unfolds nuances of ripe pear, fresh nectarine and delicate white blossoms, complemented by a hint of almonds and fine herbs. On the palate this Grauburgunder impresses with its fine, balanced structure, supported by lively acidity that lends the wine freshness. Aromas of sun-ripened peaches and a subtle touch of vanilla blend harmoniously with mineral notes reminiscent of moist loess soil and crystalline gneiss. The finish shows a pleasant length and subtle spiciness that makes you look forward to the next sip. Thanks to its dry style, the wine appears elegant and inviting at the same time.

Vinification of Grauburgunder Löss & Gneis dry from Wild Schwarzwaldbrennerei & Weingut

The grapes for Grauburgunder Löss & Gneis dry from Wild Schwarzwaldbrennerei & Weingut thrive on deep loess and crystal-clear gneiss soils in the sunny Black Forest region. The mild climate of this site ensures an optimal balance between ripeness and freshness. Harvesting is carried out carefully by hand in order to select only the best, intact berries.

Vinification begins with gentle pressing to preserve the fine aromas of the Grauburgunder grape. This is followed by temperature-controlled fermentation in stainless steel tanks, which emphasizes the fruity aromas and guarantees pure freshness. Fermentation proceeds slowly at around 15 to 18 degrees Celsius to preserve the complexity of the fruit aromas.

After fermentation, the wine matures for a short time on the fine lees so that the texture is refined and a full-bodied mouthfeel develops. Maturation in stainless steel supports the clarity and dry style of the wine. This creates a Grauburgunder that perfectly reflects its origin and terroir characteristics.

Summary of the vinification steps:

1. Careful hand-harvesting of the grapes
2. Gentle pressing without bruising
3. Temperature-controlled fermentation in stainless steel at 15–18 °C
4. Maturation on the fine lees for more body and volume
5. Final filtration and bottling

Food recommendations for Grauburgunder Löss & Gneis dry from Wild Schwarzwaldbrennerei & Weingut

Grauburgunder Löss & Gneis dry from Wild Schwarzwaldbrennerei & Weingut accompanies light and refined dishes excellently. It pairs particularly well with:

• Grilled pike-perch with lemon butter sauce
• Fresh asparagus with classic sauce hollandaise
• Light baked potatoes with herb quark
• Poultry variations such as lemon chicken with rosemary
• Vegetarian dishes with fresh vegetables, such as ratatouille or zucchini pasta

The wine also goes wonderfully with creamy fish dishes or mildly seasoned cheese platters, which are ideally complemented by its lively acidity. Its crisp freshness rounds off the flavor of seafood just as well as the mild aroma of light meats.

Practical tips for mealtime:

1. Serve the wine slightly chilled at 10 to 12 degrees Celsius
2. Open the bottle about 30 minutes beforehand to allow the aromas to unfold
3. Enjoy the wine with fresh and light dishes to highlight its freshness

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