Ferments in stainless steel then matures in stück on the fine lees for two months, then a month back in steel before bottling. Helmutt Dönnhoff told me that his idea of Riesling is like "Mountain Spring Water — Clarity is the most important thing." This has the most complex aromatics of the three GGs. Intensely mineral with some CO2 still showing, along with light, white crisp stony notes. Very poised and the longest and most colorful of the three GGs. -jfr
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