Riesling Trocken, Dr Hermann tss__white-meat_umami The Grappa Classica started to

The Grappa Classica started to be bottled by the family at the beginning of the 1900's and is now the epitome of classic grappa from a century ago

vibrant acidity

in the region of Marlborough

Fermentation takes place in stainless steel tank for around 12/15 days

to extract the desired flavours and tannins from the skins

Riesling Trocken, Dr Hermann tss__white-meat_umami The Grappa Classica started toThis is Mosel Riesling at its most effortlessly drinkable. Bone dry, bright and laced with that classic slatey edge, it carries a lovely touch of salinity that keeps you coming back for more. Crisp apple, ripe peach and a whisper of elderflower glide across a line of racy acidity, finishing long, clean and mineral. The fruit comes from later ripening parcels in Erdener Herrenberg and Lsnicher Frsterlay, picked painstakingly berry by berry from Dr