A surprising wine of freshness and balance. Precise and harmonious.
Soil:
A Kientzheim vineyard.
Clay-limestone soil, gently sloping, south-facing.
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 barrels for 6 to 9 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 matured for 1 or 2 years before being offered for sale.
This bottle-ageing also plays a role in the wine's development. Here,
the opposite of oxidization happens: reactions in the oxygen-free
environment bring about the development of the bouquet, and give it
subtler nuances.
Tasting note:
A surprising wine of freshness and balance. Precise and harmonious.
Nose: floral,
smoky with hints of dried flowers, white pepper.
Palate: fine attack and oily,
exotic fruits, then continue on a well wrapped mouth with spicy notes between
cloves and pepper and creamy.
Finish with a superb note of candied lemon.
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 5/10: Pinot Gris with a little fatness, Pinot Auxerrois and terroir Gewurztraminer from cold vintages after 3/4 years of evolution in the bottle
When & with what:
An aperitif wine, it stands on its own.
Otherwise, serve with ewe's milk cheese from the Pyrenees, or parmesan cheese from Italian ewes.
Press:
Belle pureté de bouche, les peaux du raisin donnent un sensation texturante en bouche, elles gomment le léger résiduel. Désaltérant, parfait à l'apéritif."
15/20 EN MAGNUM - BETTANE+DESSEAUVE -
