Niersteiner Pettenthal Riesling - Georg Gustav Huff

The Niersteiner Pettenthal Riesling – Georg Gustav Huff from Rheinhessen reveals a bright, pale yellow color in the swirled glass. The first nose of the Niersteiner Pettenthal Riesling – Georg Gustav Huff reveals nuances of green apples, quinces and peaches. More fruity-balsamic nuances join the fruity components of the bouquet.

The Niersteiner Pettenthal Riesling – Georg Gustav Huff presents itself to the wine enthusiast as wonderfully dry. This white wine never appears coarse or meager, as one might expect from a wine in the high-quality category. On the palate, this well-balanced white wine is characterized by an exceedingly light and crisp texture. Thanks to its present acidity, the Niersteiner Pettenthal Riesling – Georg Gustav Huff appears wonderfully fresh and lively on the palate. On the finish, this youthful white wine from the Rheinhessen region finally delights with good length. Once again, hints of peach and green apple appear. In the aftertaste, mineral notes from the sandstone-dominated soils join in.

Vinification of the Niersteiner Pettenthal Riesling – Georg Gustav Huff

This balanced white wine from Germany is vinified from the Riesling grape variety. The grapes grow under optimal conditions in Rheinhessen. Here, the vines drive their roots deep into sandstone soils. When they are perfectly ripe, the grapes for the Niersteiner Pettenthal Riesling – Georg Gustav Huff are harvested exclusively by hand without the use of strenuous and barely selective machines. After hand-picking, the grapes make their way to the winery as quickly as possible. There they are sorted and carefully crushed. Fermentation then takes place in stainless steel tanks at controlled temperatures. After the end of fermentation, the Niersteiner Pettenthal Riesling – Georg Gustav Huff can continue to harmonize for several months on the fine lees.

Food recommendation for the Niersteiner Pettenthal Riesling – Georg Gustav Huff

This German wine is best enjoyed well chilled at 8 - 10°C. It pairs perfectly as an accompaniment to fried trout with ginger-pear, vegetable salad with beetroot or spaghetti with yogurt-mint pesto.

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