The driest category of German wines having less than 4 grams/litre residual sugar.
A well drained soil on uplands formed from weathered material of sandstone and shale. Slow permeability. Rooting depth is 40 - 80 inches.
An enzyme that is formed by malting barley. This enzyme helps the starch in grains convert to sugars.
A fine siliceous sediment that is often used for ultra-fine finish filtration. It is also known as kieselguhr.
In the production of champagne, this is the process of freezing the neck of the bottle which contains champagne and yeast sediments. This frozen ice plug of sediment and champagne is then forced out by pressure released from within the bottle when the temporary...
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