Herz+Hand Scheurebe - Nico Espenschied

The light-footed Nico Espenschied Herz+Hand Scheurebe enters the glass with a brilliant light yellow color. The bouquet of this white wine from Rheinhessen captivates with nuances of lemon, grapefruit, blueberry and lemongrass. If we trace the aromatics further, sun-warmed rocks and forest floor come into play.

This wine delights with its elegantly dry flavor. It was bottled with only 3.2 grams of residual sugar. This is a real quality wine, which clearly stands out from simpler qualities and so this German wine enchants naturally with all dryness with the finest balance. Aroma does not necessarily need residual sugar. On the tongue, this light-footed white wine is characterized by an incredibly light and crisp texture. Due to its vital fruit acidity, the Nico Espenschied Herz+Hand Scheurebe reveals itself impressively fresh and lively on the palate. The final of this white wine from the wine-growing region of Rheinhessen, more precisely from Flonheim, finally impresses with considerable reverberation. The finish is also accompanied by mineral facets of the sand-dominated soils.

Vinification of the Nico Espenschied Herz+Hand Scheurebe

This elegant white wine from Germany is vinified from the grape variety Scheurebe. In Rheinhessen, the vines that produce the grapes for this wine grow on soils dominated by sand. The grapes for this white wine from Germany are harvested exclusively by hand, at the time of optimal ripeness. After the harvest, the grapes reach the winery by the fastest route. Here they are selected and carefully broken up. Fermentation follows in stainless steel tanks at controlled temperatures. Fermentation is followed by aging on the fine lees for several months before the wine is finally bottled.

Food recommendation to the heart + hand Scheurebe of Nico Espenschied

This white wine from Germany is best enjoyed well chilled at 8 - 10°C. It is perfect as an accompanying wine to cod with cucumber mustard vegetables, wok vegetables with fish or chickpea curry.

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