The Washington grapes that we choose for the Sweet Riesling are picked riper than the grapes for the dry Riesling. We use a small amount of yeast to encourage the fermentation to stick — or keep it from becoming completely dry. We ferment at low temperatures in stainless steel tanks. Like our Dry Riesling, this is another no oak, no malolactic wine. To stop the fermentation we use our centrifuge, which separates the yeast and the wine... this concludes the fermentation. We leave a good amount of carbon dioxide in the wine to create a lively feeling to the wine — although it's not spritzy.