Leonard Kreusch Piesporter Goldtropfchen Riesling Auslese

Well structured, with good depth and complexity. Notes of lemon-lime citrus combine with ripe peach and cantaloupe to create this delightfully sweet, yet pleasant Auslese. The finish has moderate length with a trace of mineral and touch of herbs.

Pair with a Gruyere or Swiss cheese fondue or with light desserts or select cheeses, especially Asiago and Gorgonzola. Serve chilled (10°C/50°F).

Produced from Riesling grapes grown in the vineyards rising above the small village of Piesport, which is located on the north bank of the Mosel river. Goldtropfchen is classified as a single-vineyard [Einzellage], as it is planted within a single demarcation or vineyard plot.

The slate-laden soils ensure that available precipitation reaches the root system of the vines, while providing minerals, as well as warmth gathered and stored from the sun. The vines also benefit from the unique micro-climate created by the geographical amphitheater formed by the combination of steep vineyards and the bend in the river.

The northerly latitude of the Mosel region allows for up to 15 hours of sunlight daily during the growing season, which increases ripeness levels of the grapes. The grapes are typically harvested beginning in late September or early October.

The term Auslese means specially selected. To be classified an Auslese, the harvested grapes must have a high level of grape sugar - 88º Oechsle - as measured on a hydrometer. The increased level of grape sugar allows us to produce a wine with greater richness and body, as well as a higher level of residual sweetness. The wines are produced strictly from their natural grape sugars.

After crushing, the grape must is pre-clarified and then fermented using assorted, natural and cultured yeasts, which help enhance the fruit component and add complexity. The wines are "cool" fermented at approximately 15°C (56-60°F) to retain the freshness and vigor of the Riesling grape and enhances the natural fruitiness of the wine.

Once fermentation is complete, the racked wine is allowed to remain on the lees for a prescribed amount of time to gain additional structure and complexity.

alc. by vol. : 8%

residual sugar : 66.4 gr/l

acidity : 9 gr/l