Barth prides itself on combining tradition and innovation; its modern wine shop stands above a treasure trove of mature wines, a state-of-the-art cellar contains old wooden barrels, and the latest cellar technology standing next to traditional riddling pupitres. Barth joined the VDP in 1999 and produces 135,000 bottles annually.
The Riesling Fructus combines the intensity of its aromas, from ripe peach and peach peelings, seductive apricot, and juicy, refreshing lemon with a wonderful lightness. A touch of Italian herbs is also evident as well as a touch of dry stone minerality.
The Riesling grapes are carefully harvested in steel tanks. Instead of letting them ferment though, winemaker Mark Barth stops fermentation at around 25 grams of residual sugar/ L in order to maintain the fruity harmony that is typical of Fructus. As a result, the alcohol content in the wine is also quite low at 10%.
With its animating interplay of sweetness and acidity, Fructus goes well with spicy Asian cuisine, such as Indian food and curries, but also with savory pies and pastries or foie gras.
|Sweet-Dry Scale||Semi Sweet / Off Dry|
|Food Pairing||Spicy Food|
Fine German Wine
The Fine German Wine Club passionately promotes the great wines of Germany with a particular interest in raising awareness for underrated red varietals, sparkling wines and whites that have historically been overshadowed by Riesling.