Golden yellow robe, intense and rich leg. Bouquet dominated by honey, apricot and yellow peach. This pinot gris is velvety, well-structured, and envelops the entire palate. Served with distinctive dishes such as foie gras, roasted fowl, crayfish and sea-perch.
THIS PINOT FRIS 2017 HAS BEEN AWARDED OF THE PALME D’ORL AT THE WINE COMPETITION “ACADÉMIE DES VINS ET DE LA GASTRONOMIE FRANÇAISE”
SOIL, CULTURE AND HARVEST
Clayey soil. The vineyard is cultivated based upon Alsatian tradition and the « A.O.C. Crémant d’Alsace » specifications are followed. The harvest is done by hand –pressing is carefully undertaken with pneumatic presses.
Fermentation temperature is controlled by cooling – Ageing 8 to 10 months in century old oak casks – Bottling after tangential filtration – Storage in bottles in our cellars at stable temperature.
WINE AND FOOD
Ideal with goose liver, rillettes, calf sweetbread, or poultry. Can also be served with soft cheese and faded rind cheese (Livarot or Pont l’Evêque).
5 to 8 years. Serving temperature 8 to 10° C
Yellow gold robe with light green tints and good intensity. The nose is typical and pleasant, with a nice intensity. The dominant smells are candied, over-ripened, fruity (pear, quince), honey, but also fine smoked touches as well as apple and beeswax. In mouth it is mellow, aromas are those from quince, plum, apple, honey and beeswax. The finale has a satisfying length and a nice vivacity. The structure is tasty, rich and concentrated and its vivacity makes it well-balanced.
Total tartaric acidity : 5,14 g/l
pH : 3,46
Reducing sugar : 29,73 g/l
Alcohol content by volume >> 12,26 % vol.
Volatil acidity (in g/l H2SO4) >> 0,71 g/l
Commented by Pascal Leonetti, Best Sommelier from France 2006