This legendary Saar-based producer is a master at all things Riesling. Part of the estate’s tradition is to use “fass,” or barrel, numbers to name each wine, along with notation of the vineyard. Thus you have a wine such as “Ayler Fass 4.” We’re pairing this deep and complex organic German white with spicy food and cheese plates. It’s got 33 grams of residual sugar with nearly 10 grams of acid, leaving nothing out in the vineyard!
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