Soil:

The Furstentum Grand Cru 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 grains nobles are picked grape by grape during successive passages through the vineyard. They are in a shrivelled, concentrated state at the moment of picking, having been affected by "noble rot" (Botrytis Cinerea). This concentration masks the varietal characteristics somewhat, yet gives the wine exceptional complexity and power.
The juice is delicately extracted in our air-bag press. The slow, gentle pressing avoids crushing the stalks and pips.
The fermentation proceeds at a controlled temperature in stainless-steel vats.
It gets under way of its own accord thanks to the natural yeast found on the grape skins. As for the Botrytis Cinerea, it concentrates the grapes' sugar levels (80 to 150 g/l of residual sugar) and acidity. The resulting sweet wine is complex and very concentrated, and has enormous ageing potential.

Elevage:

Once the fermentation is over, the wine must be matured. This stage is essential, in order to fix its structure and aromas.
As it matures, the tiny particules in suspension (residue of stalks and skins, yeast and protein substances) gradually sink to the bottom of the vat and form a deposit, which contributes body to the wine. Bottling then takes place, and the wine is aged for 4 to 5 years before being offered for sale.
This wine is more powerful than the Vendanges Tardives, and may be kept for 15 years or more.

Tasting note:

When & with what:

Fresh goose livers, pastries, creamy cakes, crème brulée, caramel preparations. A wine to enjoy as an aperitif or with which to celebrate the most important occasions, a wine to sip after the meal with a cigar.

 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 10/10 : intensify liquor, pinots gris, gewurztraminers rich, sensation from honey.

Press :