SOIL & CULTURE
The vines are grown using traditional Alsace methods, respecting the “AOC Alsace” specifications.
The estate has taken the step towards organic farming by starting its conversion in 2019.
Always mindful of the environment, we work our soils in order to preserve biodiversity in our plots.
Yields are controlled in order to have the pure expression of each of our terroirs.
HARVEST & WINE-MAKING
Manual harvesting to protect our grapes, followed by few weeks maceration.
Fermentation temperatures are controlled by cooling.
After maturing for a few months in our large oak tun, our Pinot Noir is bottled after a fine tangential filtration to stabilize them.
Storage in bottles in our cellars at a constant temperature.
Light red colour, rich nose on red fruits.
The nose opens with fruity notes of small red fruits such as redcurrant, raspberry and sour cherry.
The mouth is lively, balanced, very fine and at the same time with a nice sensation of red fruits. The well-melted tannins make it a supple and delicate wine.
Fruity and supple mouth, silky tannins.
WINE AND FOOD
Dry and served fresh, it is highly appreciated around a country buffet composed of cold meats and cold cuts.
Its fresh character makes it an ideal wine for grilled meats, barbecue or plancha.
Tabbouleh, lamb tagine and couscous are some of the specialties that also appreciate being served in his company.
Also very nice with Thaï food.
3 to 5 years. Serving temperature 8 to 12° C
Reducing sugar : 0,61 g/l
Total acidity in Tart. : 5,16 g/l
Alcohol content by volume : 12,50 % vol.