Stagård’s iteration of this site is much less dominant than Nikolaihof’s, but no less complex. Instead of oxidation to balance the intensity of the site, Urban preserves the freshness with spontaneous fermentation in steel. The result is a yin-yang riesling possessing intensity and elegance, depth and lift, concentration and utter drinkability.

Fermented spontaneously, with berries, in stainless steel after 48 hour maceration. Aged 12 months in stainless, 10 months on gross lees and berries.

https://schatziwines.com

Stagård’s iteration of this site is much less dominant than Nikolaihof’s, but no less complex. Instead of oxidation to balance the intensity of the site, Urban preserves the freshness with spontaneous fermentation in steel. The result is a yin-yang riesling possessing intensity and elegance, depth and lift, concentration and utter drinkability.

Fermented spontaneously, with berries, in stainless steel after 48 hour maceration. Aged 12 months in stainless, 10 months on gross lees and berries.

https://schatziwines.com

Stagård’s iteration of this site is much less dominant than Nikolaihof’s, but no less complex. Instead of oxidation to balance the intensity of the site, Urban preserves the freshness with spontaneous fermentation in steel. The result is a yin-yang riesling possessing intensity and elegance, depth and lift, concentration and utter drinkability.

Fermented spontaneously, with berries, in stainless steel after 48 hour maceration. Aged 12 months in stainless, 10 months on gross lees and berries.

https://schatziwines.com

Stagård’s iteration of this site is much less dominant than Nikolaihof’s, but no less complex. Instead of oxidation to balance the intensity of the site, Urban preserves the freshness with spontaneous fermentation in steel. The result is a yin-yang riesling possessing intensity and elegance, depth and lift, concentration and utter drinkability.

Fermented spontaneously, with berries, in stainless steel after 48 hour maceration. Aged 12 months in stainless, 10 months on gross lees and berries.

https://schatziwines.com

Stagård’s iteration of this site is much less dominant than Nikolaihof’s, but no less complex. Instead of oxidation to balance the intensity of the site, Urban preserves the freshness with spontaneous fermentation in steel. The result is a yin-yang riesling possessing intensity and elegance, depth and lift, concentration and utter drinkability.

Fermented spontaneously, with berries, in stainless steel after 48 hour maceration. Aged 12 months in stainless, 10 months on gross lees and berries.

https://schatziwines.com

Stagård’s iteration of this site is much less dominant than Nikolaihof’s, but no less complex. Instead of oxidation to balance the intensity of the site, Urban preserves the freshness with spontaneous fermentation in steel. The result is a yin-yang riesling possessing intensity and elegance, depth and lift, concentration and utter drinkability.

Fermented spontaneously, with berries, in stainless steel after 48 hour maceration. Aged 12 months in stainless, 10 months on gross lees and berries.

https://schatziwines.com

Stagård’s iteration of this site is much less dominant than Nikolaihof’s, but no less complex. Instead of oxidation to balance the intensity of the site, Urban preserves the freshness with spontaneous fermentation in steel. The result is a yin-yang riesling possessing intensity and elegance, depth and lift, concentration and utter drinkability.

Fermented spontaneously, with berries, in stainless steel after 48 hour maceration. Aged 12 months in stainless, 10 months on gross lees and berries.

https://schatziwines.com

Stagård’s iteration of this site is much less dominant than Nikolaihof’s, but no less complex. Instead of oxidation to balance the intensity of the site, Urban preserves the freshness with spontaneous fermentation in steel. The result is a yin-yang riesling possessing intensity and elegance, depth and lift, concentration and utter drinkability.

Fermented spontaneously, with berries, in stainless steel after 48 hour maceration. Aged 12 months in stainless, 10 months on gross lees and berries.

https://schatziwines.com