Olaszrizling

This Olaszrizling from Kristinus shows a very different side of Welschriesling. The grapes come from biodynamically farmed vineyards near Lake Balaton, grown on cooler sandy soils with loess and loam that help keep freshness in the fruit.
The wine is fermented in clay amphorae with the skins and some whole bunches for 10–30 days, then aged for 16 months on fine lees. This gives it a deep orange-gold colour, gentle tannins and a fuller texture than a classic white. It is bottled unfined and unfiltered with only natural yeasts, so it keeps its original character.
In the glass you can expect dried yellow stone fruits, a hint of honeycomb, candied orange peel and light nutty notes, lifted by white pepper and herbal tones. On the palate it is dry, with lively acidity and a long, savoury aftertaste.
Serve slightly cool, around 12–14 °C. It works very well with dishes that include nuts, roasted poultry, root vegetables or lightly spiced Middle Eastern and Caucasian flavours.