Amisfield's aromatic white wines are grown within the friable sandy gravels of the Lochar soils on the top terraces of its Estate. These soils originate from the last of three glacial periods, a young 450,000 million years ago, as well as the following river flows from the Pisa mountain range.
The Riesling grapes were gently pressed and the crisp juice was allowed to settle on lees for 48hrs. The juice was fermented cool using selected Alsacian yeast and a pied de cuve was used to naturally ferment a portion of the blend. The wine was matured on light fluffy lees for five months before bottling
Amisfield Dry Riesling 2017
The aroma is a quintessential expression of Amisfield's Pisa terroir with lime sherbet and crisp green apple. The naturally fermented portion provides some interesting depth to the aroma and the palate structure while the 2017 harvest is embodied in the juicy acidity.