Riesling Mosel Trocken (2022) - Weingut Dr. Fischer

Winemaking methods used for Riesling Mosel Trocken

Soft pressing and fermentation in stainless steel

Soft pressing and fermentation in stainless steel are two fundamental techniques in modern winemaking, particularly suited to producing quality white, rosé and sparkling wines. These processes make it possible to preserve to the utmost the freshness, aromatic character and purity of the grapes, bringing out the varietal characteristics and the bond with the terroir.

Gentle crushing

Soft pressing of the grapes is an essential winemaking technique for preserving the quality of the must and ensuring a refined, harmonious final product. During this stage, the grapes are gently crushed to break the skin and release the juice without excessively damaging pips and skins. This approach limits the extraction of unwanted compounds such as aggressive tannins or bitter substances, making it ideal for producing elegant, balanced wines.Used for both white wines and high-quality red wines, soft pressing is the starting point of a style of winemaking that respects the raw material, bringing out the freshness and purity of the grapes.What Is Soft Pressing? Soft pressing is a process that consists in gently breaking the grape berries to release the must, without applying excessive pressure that could compromise the aromatic balance of the wine. This method is carried out with modern machinery, such as adjustable crusher-destemmers, designed to preserve the integrity of the berries and keep the extraction of unwanted elements to a minimum. Advantages of Soft PressingPreservation of aromas: Keeps the fruity and floral scents of the grapes intact. Clean extract: Reduces the contribution of bitter or astringent tannins from the pips. Quality of the must: Makes it possible to obtain a high-quality must, ideal for elegant, well-balanced wines.Stages of the Process 1. Harvesting the Grapes The grapes, picked by hand or mechanically, are taken quickly to the cellar to avoid oxidation or unwanted fermentation. 2. Destemming Before pressing, the bunches are destemmed to separate the berries from the stems, reducing the risk of vegetal flavours in the wine. 3. Soft Pressing The berries are gently crushed to release the juice, avoiding breaking pips and skins excessively. 4. Transfer of the Must The must obtained is transferred to the fermentation tanks, ready for the later stages of winemaking.Characteristics of the Resulting Wines ColourWhites: Clear, bright straw yellow. Reds: Bright, intense colours, with natural highlights.AromasFruity: Notes of citrus, apple, peach (in the whites); berries and cherry (in the reds). Floral: Scents of white flowers or violets, depending on the grape variety.TasteElegant and fresh: With a balanced aromatic profile. Harmonious: With soft tannins in the red wines and balanced acidity in the whites.Ideal Grape Varieties for Soft Pressing White Grape VarietiesChardonnay: Perfect for expressing freshness and fruity notes. Sauvignon Blanc: Aromatic and mineral, enhanced by gentle pressing.Black Grape VarietiesPinot Nero: Requires great delicacy to preserve the finesse of the aromas. Merlot: Ideal for soft, velvety wines.Why Choose a Wine Made with Soft Pressing? A wine obtained through soft pressing of the grapes offers a refined, authentic sensory experience, bringing out the purity and freshness of the grape variety. Ideal for those seeking elegance, balance and respect for the land.

Skin maceration

Maceration on part of the skins throughout alcoholic fermentation is a technique in which the must stays in partial contact with the skins for the whole fermentation. It extracts aroma, colour and structure in a controlled way, without excessive tannic intensity, which makes it ideal for structured whites, orange wines and more elegant reds.

Ageing methods used for Riesling Mosel Trocken

In stainless steel

Ageing in stainless steel is a winemaking practice aimed at preserving the freshness, aromatic integrity and varietal purity of the wine. It is used above all for white, rosé and young red wines, but also for light, easy-drinking reds that do not require maturation in wood. Stainless steel vessels are inert and impermeable to oxygen, so they do not interact with the wine: this makes it possible to bring out the fruity, floral and mineral component of the grape and of the terroir.