.... Mouth fine wine with a slight soft structure, smooth finish, candied citrus, apricot, warm brioche.
Aromatic complexity, structured, roundness, smoothness and elegance...
South- and south-east-facing slopes at Katzenthal, at 280-400m, which constitute a fine vineyard of 27.4 hectares.
They have double-mica Turckheim granite soils, very disaggregated.
The lie of this Grand Cru, which is sheltered from dominant winds, provides a particularly favourable microclimate which, combined with the soils' quality, gives ideal conditions for producing exceptional wines.
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 oak barrels for 12 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 aged for 2 to 3 further years before being offered for sale.
This bottle-ageing also plays a role in the wine's development. Here, the opposite of oxidization happens: thanks to certain reactions in the oxygen-free environment, the bouquet develops and takes on subtler nuances.
Mouth fine wine with a slight soft structure, smooth finish, candied citrus, apricot, warm brioche.
Aromatic complexity, structured, roundness, smoothness and elegance.
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 8/10 : pinots gris, gewurztraminers rich from the grands crus Furstentum et Mambourg.
When & with what:
Très joli vin que l'on peut donc déjà aisément consommer, tout en prévoyant un gentil fond de cave vu les envies qu'il devrait susciter encore.
T° : 10 - 11°C.