Paul Blanck

Riesling

Fruit for the Paul Blanck Riesling comes from vineyards with sand and gravel soils around the village of Kientzheim. The juice is extracted with infinite care in an air-bag press. The slow, gentle pressing avoids crushing the stalks and pips. The must starts fermenting of its own accord thanks to the natural yeast present in the juice, and the fermentation generally lasts from four to 10 weeks. It is carried out in stainless-steel vats equipped with temperature control, a medium which maximises the expression of this variety’s aromas. Pale yellow in colour, the nose shows light floral and citrus notes. The palate has pineapple, lemon and mineral notes, as well as an evocation of sweet-scented flowers.