The Kitterlé was mentioned for the first time in 1699. In 1782 twelve "schatz" of vines turned out to be the exclusive property of the Jesuits of Ensisheim. This hillside has been marketed under its own name since 1830.
The Kitterlé is a volcano-sandstone terroir which occupies a unique site on the edge of the mountain by drawing a rocky outcrop offering 3 exposures (southwest, south and south-east). The light, sandy soil held back by immense dry stone walls allows only a limited yield (30 to 50 hl/ha in Riesling).
Manual harvest. Whole grape pressing, static settling. Fermentation in thermoregulated tuns from 3 weeks to 1 month. Aging on fine lees for 8 months.
