TERROIR :
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.
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.
You May Also Like
-
Ch. Le Boscq St Estephe France 2011
Regular price HK$340Regular price -
Henriot Cuvee Hemera Brut 2008 (Gift Box)
Regular price HK$1,560Regular price -
Beaucastel Coudoulet de Beaucastel Cotes du Rhone 2020
Regular price HK$298Regular price -
Ch. Moulinet-Lasserre Pomerol 2019
Regular price HK$420Regular price
