Furstentum lies at 400m altitude, facing due south.
It is one of the last remaining vestiges of the sub-Mediterranean era which Alsace experienced.
The soil is very stony and drains well because the calcareous bedrock breaks through.
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.
colour with brilliant reflections.
On the nose, beautiful, precise,
perfumes of honey and hazelnut, nice freshness.
On the palate, the wine is balanced, with a superb persistence.
The attack on the palate is round, it is followed by tones of toasted almonds
and ends on a great length with a note of candied citrus.
When and with what:
- On its own, a delight to drink before the meal.
- Great with foie gras.
- Lamb tajine, with apple and raisin chutney.
- Warm apple tart of frangipane pastry with spliced almonds.
- Amandine decorated with a trickle of redcurrant jelly.