Soil:

Furstentum lies at 400m altitude, facing due south.
It is one of the last remaining vestiges of the sub-Mediterranean era which Alsace experienced.
The soil is very stony and drains well because the calcareous bedrock breaks through.

Vinification:

The juice is extracted with infinite care in our air-bag press. The slow, gentle pressing avoids crushing the stalks and pips.
The must starts fermenting of its own accord thanks to the natural yeast present in the juice, and the fermentation generally lasts from 4 to 10 weeks. It is carried out in stainless-steel vats equipped with temperature control, a medium which maximises the expression of this variety's aromas.

Elevage:

The wine is matured on its lees in large oak barrels for 12 months.
This lees-contact contributes richness to the wine. What is more, the oxygen which passes through the pores of the wood brings about a gentle oxidization of the wine, and the subsequent opening up of its aromas.
The wine is then bottled and aged for 2 to 3 further years before being offered for sale.
This bottle-ageing also plays a role in the wine's development. Here, the opposite of oxidization happens: thanks to certain reactions in the oxygen-free environment, the bouquet develops and takes on subtler nuances.

Tasting notes:

 Pure, exotic, rather powerful aromas of orange marmalade, peach and apricot. Sweeter and more sensual in the Palate: than the Schlossberg, with explosive, high-toned flavors of yellow fruits and bitter orange.
Chewy, sexy and voluptuous pinot gris, at once easier to taste and more citric than the 2003 version. Offers classic pinot gris richness and finishes smoky, tactile and lightly tannic.

Scale  perception  of sweetness and acidity :

This scale is subjective, it depends on your perception of sugar and acidity. Each one sweetens its coffee differently, each one will have another perception of sweetness  and  acidity.The sugar perception is very  personnal.Our engagement by this scale is the result of the perception of  sucrosity by a tasting. These indications are given for one period  from three years. After this time, the perception of the sucrosity can evolve/move.
Position 8/10 : pinots gris, gewurztraminers rich from the  grands crus Furstentum et Mambourg.

When and with what:

Flavoursome fish and poultry.

Press:

- Note - 88? Pale gold. Subdued nose hints at spice. Then fat and a bit smoked-meaty, in an easygoing style. The fruit today seems less primary than it was in foudre, notes Blanck-or is it just going through an awkward phase today? Rich, sweet and smoky in the mouth and fairly dry on the aftertaste.
Nov/Dec 06- By Stephen Tanzer

- Les pinots gris se montrent aériens, parfaits pour la table. Le Furstentum est plus gras et plus suave mais l'harmonie est parfaite.
Cité page 60 - Les meilleurs vins de France 2009 - Le guide de référence de la Revue du Vin de France.

- Les vins : les pinots gris se montrent aériens, parfaits pour la table. Le Wineck en est la parfaite illustration. Le Schlossberg est plus étoffé et le style reste ferme et tendu pour le cépage. Le Furstentum est plus gras et plus suave mais l'harmonie est parfaite.
VINS DE FRANCE ET DU MONDE-ALSACE-LA REVUE DU VIN DE FRANCE - LE FIGARO MAGAZINE - 2008