Producer Profile 2: Dr. Loosen — Light to Medium-bodied White Wines
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