To develop this wine, we put differente parcels of Riesling together with the same soils. The soil is clay-limestone which reinforces its mineral side.
In the vineyard there is a total natural grass; we make a Guyot double poussard pruning leaving 5 buds per branch. To have a better grape quality, we also made a strict disbudding.
Harvesting is done exclusively by hand.
For this wine we have a yield of 60 hectoliters per hectare.
Typical Riesling with a beautiful freshness and notes of lemon. Very nice acidity at the end of the mouth.
With a dry spring, good summer conditions, the vintage 2014 saw the emergence throughout the Alsatian vineyard of a new insect pest from Asia, the Drosophila Suzukii which amputated a large part of our crop without quality.
The grapes were pressed with a pneumatic membrane press and then fermentation was carried out at a low temperature, which is to say at 18-20 ° Celsius. After fermentation, the wine was raised on lees for 3 months. Bottled in April 2015.
His color is light yellow.
Dry and fruity wine with a very nice acidity.
The nose is floral with beautiful citrusy notes.
In the mouth we find all the typical characteristics of the grape. A beautiful attack and an end of mouth with lemon.
To be served between 10 and 12 ° C.
Wine & Food
Aside from its ideal combination with fish and seafood, it will also work wonders with a small salted lentils. Let's not forget to remind you that it fits perfectly with a sauerkraut or the traditional Beckahoffa.