Oily fish in Pfalz

Dry · Full-bodied · High acidity · Savoury

Wegeler Pfalz's dry Riesling from the black-basalt Forster Pechstein: smoky volcanic minerality, peach and citrus.

Dry · Full-bodied · High acidity · Savoury

Biodynamic Grand Cru dry Riesling from black-basalt Pechstein: smoky volcanic minerality, peach, citrus and an intensely salty close.

Dry · Full-bodied · High acidity · Savoury

Dry Grosses Gewachs from the dark basalt Pechstein: smoky black-rock minerality, dense yellow plum and a savoury salt-driven finish.

Dry · Full-bodied · High acidity · Savoury

Organic dry Grosses Gewachs from the black-basalt Forster Pechstein: smoky volcanic minerality, peach and citrus.

Dry · Full-bodied · High acidity · Savoury

Organic dry Grosses Gewachs from the black-basalt Forster Pechstein: smoky volcanic minerality and peach.

Dry · Full-bodied · High acidity · Savoury

Organic dry Grosses Gewachs from the black-basalt Forster Pechstein: smoky volcanic minerality and yellow stone fruit.

Dry · Full-bodied · High acidity · Elegant

Biodynamic Grand Cru dry Riesling from the wholly-owned Gaisboehl monopole: cool slate, herbs, citrus and a long savoury finish.