Sensory features: Intense straw yellow. The nose begins with scents of lemon but with time in the glass the aromas of flowers, peach and apricot pits and grapefruit skin dominate. Medium-dry, this beautiful wine is young and juicy with a palate that’s fresh and well balanced. A lively, approachable Pinot Blanc that’s enjoyable from the first to the last sip.

Technical notes

Grape variety: Pinot Blanc

Soil: Gravel, sand and south-facing clay and limestone land.

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.

Once the fermentation is finished, the wine has to be matured. This stage is essential, in order to fix its structure and aromas. As the wine matures, the tiny particules in suspension gradually sink to the bottom of the vat and form a deposit, which contributes richness.

Best served: Excellent along with your favorite seafood, light-flavoured meats, light-medium sauces and mild-flavoured cheeses.

Bottle size: 750ml

Alcohol content:12.5% 

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Sensory features: Shows the waxy side of Pinot Gris, with accents of honeycomb, lemon wax, chamomile and almond skin lacing flavours of dried papaya and fruit cake.  Well-balanced, showing plenty of acidity and stony minerality.

Technical notes

Grape variety: Pinot Gris

Soil: Gravel, sand and south-facing clay and limestone land.

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.

Once the fermentation is finished, the wine has to be matured. This stage is essential, in order to fix its structure and aromas. 
As the wine matures, the tiny particules in suspension gradually sink to the bottom of the vat and form a deposit, which contributes richness.

Best served: Pancakes, steamed dishes, tandoori, also dishes prepared with yoghurt. 9-10°C.
And why not surprise yourself? Temper the ardent youthfulness of this wine with some Carré de l’Est, Feuille de Dreux or medium-matured Brie.

Bottle size: 750ml

Alcohol content: 13%

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Sensory features: An arresting Auxerrois from a vineyard of old vines that produce low yields of very concentrated, flavourful grapes. Rich in flavour but appetisingly savoury and dry, this has great depth, minerality and freshness.

Technical notes

Grape variety: Pinot Auxerrois

Vineyards: Organic practice, 40+ year old vines, grown on gravel with a clay-limestone base, south facing vineyards.

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 by its own, thanks to the natural yeast present in the juice and the fermentation lasts for 4 to 10 weeks. Fermentation continues in large oak temperature comtrolled barrels, maximising the expression of the minerals in the juice. The wine is matured on the lees in large oak barrels for 12 months. This lees-contact contributes richness in the wine. The oxygen which passes through the pores of the wood brings about a gentle oxidation in the wine and subsequent opening up the wine. The wine is then bottled and aged for 2 - 3 years. This bottle-ageing also plays a role in the wine's development. Here, the opposite of oxidization happens: Thanks to certain reactions in the oxygen-free enviroment, the bouquet develops and takes on a subtler nuances.

Best served with white meats and poulty, meat kebabs veal cutlets.

Bottle size: 750ml

Alcohol content: 13%

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Sensory features: Clear, brilliant, white with pale green in colour. Beautiful citrus fruits aromas, floral, honeysuckle, grapefruit. With lemony attack, fine and fresh, full mid-palate, citrus, green apples freshly cut. Long finish.

Techincal notes: 

Grape variety: Riesling

Soil: Sand and gravel. Around the village of Kientzheim.  

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.

Once the fermentation is finished, the wine has to be matured. This stage is essential, in order to fix its structure and aromas. As the wine matures, the tiny particules in suspension gradually sink to the bottom of the vat and form a deposit, which contributes richness.

Best served: fish with rich sauces or medium grilled -meat or poultry.

Bottle size: 750ml

Alcohol content: 12.5%

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Sensory features: Nice colour light yellow with flashes amber. The nose is very fresh, subtle, with floral notes delicate: marigold flowers, almonds, sweet peas.Lively and spicy on the palate, neither too fat nor too intrusive. The finish exquisite with subtle notes of spice white pepper, ginger, almond paste.

Technical Notes

Grape variety: Gewürztraminer 

Soil: A Kientzheim vineyard. 20-year-old vines. Clay and limestone soil, gentle slopes, south-facing.

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, 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.

Once the fermentation is finished, the wine has to be matured. This stage is essential, in order to fix its structure and aromas. As the wine matures, the tiny particules in suspension gradually sink to the bottom of the vat and form a deposit, which contributes richness.

Style: Medium dry

Best served: - Excellent aperitif with tapas or small sofas savory and sweet, slightly spicy flavours, exotic dishes. Fine also with a "tagine" saffron with seafood and orchards. 
Serve slightly cool, between 12 and 13 ° depending on the outside temperature.

Bottle size: 750ml

Alcohol content: 13.5%

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Sensory feautres: This single-vineyard, mineral-driven white offers a rich, smoky vein underscoring its juicy palate of dried apricot, passion fruit, beeswax and fleur de sel. Mouthwatering and silky, this ends with a lasting, spiced finish. 

Technical Notes

Soil: Gravel, south-facing.

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.
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.

Best served: Will partner poultry, turkey stuffed with chicken liver, and thin slices of duck with green pepper very well, as well as roasts, game and lamb.

Residual sugar: 11g/l

Bottle size: 750ml

Alcohol content: 14%

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Sensory features: This single vineyard wine is aromatic and bold with lychee, melon, spice and grape notes. Thick textured, rich and bold (apparently the clay soils here give the fat), with satsuma and melon flavours.

Technical Notes

Soil: A Kientzheim vineyard. Clay-limestone soil, gently sloping, south-facing. 

Vinfication: 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.

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.

Best with: Fried shrimps with ginger, veal blanquette, tandoori chicken, applesauce, roquefort and pear or quince pear jam, millefeuille with touch of orange blossom.

Bottle size: 750ml

Alcohol content: 13.5%

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