Terroir :

Sand and gravel. Around the village of Kientzheim.

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 :

Once the fermentation is finished, the wine has to be matured. This stage is essential, in order to fix its structure and aromas.
As the wine matures, the tiny particules in suspension gradually sink to the bottom of the vat and form a deposit, which contributes richness.

Wine-tasting :

Very fine appearance, light greeny yellow gold in colour. Brilliant, flashing tints of light green gold. Perfectly clear, invitingly bright.
Fresh nose, both fruity and lively. Pretty, subtle aromas, suggesting various white flowers and flowers for infusion (camomile…) over a still rather inexpressive background, clearcut, only vaguely mineral.
Fine attack, fresh yet restrained. Nicely mineral, it is developing regularly, peacefully. A good, classic, well-made Riesling, satisfying, undemanding, without surprises.

Alain SEGELLE - August 2006

When & with what:

A good wine for tender freshwater fish (perche, bream…) and fillets of white-fleshed sea fish. Simple, unspiced food.