Fritz Haag Riesling Trocken 2016 domaine-tempier hand punched down twice daily

hand punched down twice daily

and hints of green apples and pears

The wine-making process of Barbera d'Alba takes place in horizontal fermentation tanks with temperature control for 12-14 days

displaying raspberry and blackcurrant flavours on the palate

it ends with a clean lingering finish

Fritz Haag Riesling Trocken 2016 domaine-tempier hand punched down twice dailyCuvee from the various steep slatey locations of the vineyard. As the estate Riesling, it is the quality base of the operation. Fresh, light summer or terrace wines. With a minerally elegant structure and light in alcohol. The wines go very well with salad, light meat dishes, fish dishes, substantial snacks or as open wine for every day.