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 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.
ELEVAGE:
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.
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