Soil:

Kientzheim's calcareous clay.

Vinification:

Thanks to the natural yeast on the grape skins the musts start fermenting spontaneously. The process is carried out in stainless-steel vats at controlled temperatures, to enhance the expression of the Pinot Noir's aromas, and lasts 7 to 10 days. Once the fermentation is over, the wine is matured. This stage is essential, in order to fix its structure and aromas.

Elevage:

The wine is left in stainless steel until bottling in springtime, and is then left to mature for a further year in bottle before being offered for sale.

Tasting notes:

Color: Pretty dress the color purple garnet red light. Soft fabric and regular relief. 

Nose: fresh small red fruits, true to varietal.
Mouth: slightly more tannic wine shows a beautiful area with notes of almonds,
To let a little old for that tannins are based.

When & with what:

Serve well-chilled in a carafe, with red meat: Porterhouse steak and fillet of beef.
Perfect from spring through to autumn, it will prove an elegant match for all your dishes.

Press :