The vines are 50 years old from Ribeauvillé’s top sites such as Grand Cru Rosacker and the highly regarded Muhlforst. Soils are marl and limestone. Handpicked as late as possible in order to achieve maximum ripeness, which in turn, gives optimum depth of flavor and complexity. The grapes are pressed very gently in a pneumatic press. The juice ferments in temperature-controlled stainless steel vats for 3 to 4 weeks.
The wine is not oak-aged, and is vinified to complete dryness with no residual sugar. Bottling is done early to preserve freshness, and the wine rests in bottle in the cellar for several years before reaching the marketplace, ensuring the wine is both ready to drink upon release but also can be cellared.
TASTING NOTES
Elegant, dry and precise. Pairs best with shell-fish, seafood, pork, poultry, veal and pastas.