Wines in this style tend to be:

• Made from aromatic grape varieties such as Riesling and Sauvignon Blanc. (although there are many exceptions to this, as you can see above)
• From grapes harvested at low to medium levels of must weight
• Dry, off-dry, semi-dry or semi-sweet

Wines in this style tend to have:

• Lower to moderate levels of alcohol
• Pronounced acidity and aroma, even if from more neutral grapes
• Used production methods that emphasize clean, fruity aromas, such as:
  • Longer settling times and the use of enzymes to produce highly clarified musts
  • Fermentations at cooler temperatures to emphasize the produc tion of fruity aromas
  • Fermentations carried out by inoculated yeasts
  • Bentonite fining, to remove proteins and achieve heat stability
  • Chilling the wine to remove tartrate crystals to be cold stable

Wines in this style tend to avoid:

• Very high levels of sugar ripeness in the grapes
• Grapes with high levels of Botrytis infection, that may mask varietal character
• Production techniques that may mask the fruity flavours, such as:
  • Malolactic fermentation
  • Barrel fermentation or barrel maturation
  • Lees contact and lees stirring