Sourced from multiple plots on limestone and gravelly alluvial soils near Colmar. Hand-harvested, whole-cluster pressed in pneumatic presses, spontaneous fermentation in century-old foudres with extended lees aging. Bottled early summer to preserve freshness. Biodynamic (Demeter certified) with low yields showcasing Alsace's southern terroir at 12.5% ABV.
Tasting Notes
Pale straw-green; white peach, lemon blossom, green apple, wet chalk, acacia honey. Medium-bodied with racy acidity, chalky texture, stone fruit core, and long mineral-citrus finish.
Serving and Cellaring
Serve at 10-12°C in Alsace glass; no decanting. Drink 2025-2030; pairs with asparagus, freshwater fish, goat cheese, Alsatian choucroute.
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