Soil:
Around Kientzheim and its vicinity.
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.
Wine tasting:
herbal and a nutty note on the nose. Fine on the palate, but more minerally and herby than fruity.
Strong herbal notes dominate today.
Decante this if your are going to drink it now. Finishes with good grip, firmness and length.
Accords mets-vins :
Simple dishes: salad, tuna, vegetable or bacon quiche.
Grilled fish: tuna or swordfish.
Grilled sardines, prawn and olive kebabs.
Cod and shrimps.
Risotto with parmesan cheese.
