Winery RemarkableRiesling Frizzante
wine
This wine generally goes well with
The Riesling Frizzante of the Winery Remarkable is in the top 0 of wines of Central Otago.
Details and technical informations about Winery Remarkable's Riesling Frizzante.
Discover the grape variety: Posip
A very old grape variety grown in Croatia, on the island of Korcula in southern Dalmatia. It is said to be the result of a natural cross between two Croatian grape varieties, zlatarica blatska and bratkovina. It should not be confused with furmint, which has the synonym posip. Today, Posip can be found throughout Croatia and neighbouring countries... in France it is almost unknown, yet it seems interesting in the production of different/original white wines to discover.
Informations about the Winery Remarkable
The Winery Remarkable is one of of the world's greatest estates. It offers 6 wines for sale in the of Central Otago to come and discover on site or to buy online.
The wine region of Central Otago
The world's southernmost vineyard, jewel of New Zealand Pinot Noir. Intense, deep reds with signature notes of black cherry, ripe plum, violet, wild thyme and sweet spices, velvety tannins and a freshness kept taut by cold nights — a fleshy, sun-soaked style. Also ample Pinot Gris (pear, honey), dry and off-dry Riesling with lively citrus, precise Chardonnay. Vineyards between 200-450 m on schist soils, continental climate.
The wine region of South Island
Central Otago, near the bottom of New Zealand's South Island, vies for the title of world's most southerly wine region. Vineyards cling to the sides of mountains and high above river gorges in this dramatic landscape. Pinot Noir has proven itself in this challenging Terroir, and takes up nearly three-quarters of the region's vineyard area. The typical Central Otago Pinot Noir is intense and deeply colored, with flavors of doris plum, Sweet spice and bramble.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
