Bacchus 40 %, Sämling (Scheurebe) 25 %, Muscat 20 %, Sylvaner 15 %. Whole-bunch maceration in clay amphora for 9 months yields a textured wine with notes of apricot, cantaloupe, and lemon and a crisp acidity.
Fruit from 60-year-old vines gets basket-pressed and the juice sits on lees for 10 months before bottling. A slight edge of smokiness gives this wine's crisp fruit profile an added layer of complexity.
A good value and enjoyable Riesling if you want a bit of sweetness, which, at 25 grams of residual sugar per liter with about 7 grams of acid, is not at all cloying.
With a hint of gunflint in an orchard-y nose of white peach and lime blossoms, this extra brut sparkling foregoes the Batterieberg's usual austere dryness for a more indulgent profile. Still vibrantly acidic, but perhaps a little broader in its appeal than their fantastic Jour Fixe.
Immich-Batterieberg's Brut Nature Sparkling wine from Mosel hillsides is the best combination of Riesling's fruitiness and minerality with 5 years on lees to give the yeasty character of top quality Champagne.