Best drunk young, this is unmistakeably a thirst-quencher.
Soil:
Kientzheim's calcareous clay.
Vinification:
Thanks to the natural yeast on the grape skins the musts start fermenting spontaneously. The process is carried out in stainless-steel vats at controlled temperatures, to enhance the expression of the Pinot Noir's aromas, and lasts 7 to 10 days. Once the fermentation is over, the wine is matured. This stage is essential, in order to fix its structure and aromas.
Elevage:
The wine is left in stainless steel until bottling in springtime, and is then left to mature for a further year in bottle before being offered for sale.
Tasting notes:
When & with what:
Best drunk young, this is unmistakeably a thirst-quencher.
Perfect also with warm carrot and turnip salad or mixed diced vegetables.
Or with delicatessen meat
T° : 8 - 9°C.
Press:
