The 2010 Geyersberg is pale yellow in colour, with an elegant aroma of concentrated, exotic fruits. The palate has pure, luscious lemon flavour, with fresh acidity and a lingering finish of honey. It is firm-structured and complex with the ability to age for several decades if required.
Dreissigacker is at the forefront of the current
In 2010, there was nearly 40% of botrytis, or Noble Rot in the wine, accounting for the luscious character and concentrated fruit. After 5 hours of maceration on skins, the juice was fermented with wild yeasts in stainless steel tanks for 4 weeks at 16-18°C. It remained in stainless steel tank until July 2011; no oak was used. Fermentation finished naturally, leaving over 160 grams per litre of residual sugar.