A classical riesling from the Rosenbourg terroir
A parcel straddling Kientzheim and Riquewihr.
Granite and clay, west-facing.
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.
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.
Color: White, green glossy reflections.
Nose: closed almost tight, flowers, almond.
Palate: an austere, mineral wine with notes of herbs cut.
Good length, delicate finish, mineral and salty.
Classic Rosenbourg terroir.
When & with what:
Will do very well with white fleshed fish, fresh-water fish, shellfishes, crayfish, pike quenelles with herbs or saffron sauce.
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 3/10: dry riesling with little fatness