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.
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%