To preserve the fresh quality of Riesling, grapes and juice may be chilled throughout the vinification process: immediately following harvest to preserve the grapes’ more delicate flavors, after the juice has been processed through a press and right before fermentation. During fermentation, the wine is usually kept cool in temperature-controlled stainless steel tanks kept between 50-65°F (10-18°C). This differs markedly from red wine fermentations which normally attain temperatures of 75-85°F (24-29°C). Unlike Chardonnays, most Rieslings are not permitted to undergo malolactic fermentation. This helps to preserve the tart, acidic characteristic of the wine, giving Riesling its bright, vibrant quality and not introducing any extraneous or distracting buttery aromas.

Riesling is often put through a process of cold stabilization, where the wine is stored just above its freezing point. The wine is kept at this temperature until much of the potassium bitartrate (the acid salt of tartaric acid) has precipitated out of the wine. This helps prevent crystallization of the bitartrates (often called “wine diamonds”) in the bottle. After this, the wine is normally filtered to remove any remaining yeast or impurities. In order to avoid re-fermentation in the bottle, most Rieslings are sterile filtered because they contain residual malic acid and residual sugar.

Slate is the classic Riesling soil, although the grape also grows well in sandy loams. The grape excels in well-drained soils with poor fertility.

Though it may sound strange, Riesling has a transparency about it – a heightened sensitivity to its surroundings. Riesling responds best to cool climates and nutritionally poor soils with high mineral content. When you manipulate Riesling away from its natural environment, it will create mediocre wines that lack complex character and vitality.