Montalto Riesling 2024

Crafted from two vinification techniques including juice stabulation (30%) and tank fermentation (70%). All fruit was whole bunch pressed. The tank component was cold settled prior to racking followed by inoculation with the yeast strain QA23 and fermented between 14 and 16 degrees Celsius to preserve fruit purity and freshness.
The stabulation component was whole bunch pressed at very low pressure with minimal rumbling to avoid excessive extraction whilst under inert gas. The pressed juice was chilled to below zero degrees Celsius and subsequently stirred 3 times per day for 21 days prior to warming and inoculating with aromatic yeast X5. Throughout this process, every effort was made to minimise exposure to air and to potential oxidation. The two components were then blended and filtered prior to bottling.

Harvest Date: 11th March 2024

Alcohol: 13%

Acidity: 7.05g/L

pH: 3.15

Cases Produced:200 Dozen