A Unique Dry Riesling!
Carbonic maceration is a type of fermentation that allows grape enzymes to break down acid and sugar inside of the grapes before yeast fermentation begins. The process emphasizes fruity flavors and softens natural acidity. It is usually used on red grapes to make beaujolais nouveau, but I used the technique on Riesling instead. The result is a dry, but fruity and spicey white wine with flavors of cinnamon, ripe apricots, candied orange peel, jasmine flowers, and a white pepper finish.
Whole grape clusters were sealed in tanks filled with carbon dioxide for carbonic maceration. After 13 days, grapes were pressed and native yeast completed the fermentation. Riesling that was pressed after 48 hours of skin contact was blended in for added complexity. Aged in stainless steel. 66 % Carbonic, 34 % Skin Contact. Unfiltered. Bottled Feb 11, 2026. 32 cases made.
