Göttelmann's Riesling Beerenauslese it is made from grapes selected from the single site - Kapellenberg - in the last week of October.
The grapes were picked by hand. 300 litres of wine wee produced from the harvest and the concentration of sugar in the juice was about 30%. Fermentation was very gradual, lasting until April of the following year.
Theoretically, the alcohol content would have been more then 18%, but fermentation stopped at it 7.5% and left a lot of residual sugar 180 g/l.
In nose and mouth the wine shows dried apricots, rhubarb and quince.
Alcohol: 7.5% vol
Res. sugar: 174 g/l
Acidity: 10,3 g/l