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.