Gewurztraminer Sélection de Grains Nobles 2018
In the mouth, it is an explosion of sweetness and richness. A delightful experience!
An exceptional wine that stands on its own. A dessert on its own.
The robe is an intense and brilliant golden color. On the nose we perceive notes of candied fruits, quince jelly and spice, as well as Botrytis. In the mouth, it is an explosion of sweetness and richness. We find the candied side of yellow fruits, the attack is supple, with fat and richness.
An exceptional wine that stands on its own. A dessert on its own.
Concerned about the environment, we work our soils in order to preserve the biodiversity in our parcels. The yields are controlled (30hl/ha), in order to have the pure expression of each of our terroirs. Harvesting is exclusively manual.
The grapes are harvested when they are overripe, with a high concentration of sugar and botrytized berries, in order to obtain a mellow and typical wine due to the noble rot so sought after.
Long pneumatic pressing, from 3 to 6 hours, with separation of the heart of the press from the end of the press. Static settling and maturation in thermo-regulated stainless steel vats. Aging on fine lees for several months followed by bottling in August.
| Capacity | 50cl |
|---|---|
| Millésimes | 2018 : The vintage that brings a smile |
| Appellation | AOC Alsace |
| Grape variety | Gewurtraminer |
| Sweetness | Sweet |
| Conservation | 10 to 25 years |
| Operating temperature (mini) | 8°C |
| Operating temperature (maxi) | 10°C |
| Food pairing | An exceptional wine that stands on its own. A dessert on its own. |
| Culture method | Concerned about the environment, we work our soils in order to preserve the biodiversity in our parcels. The yields are controlled (30hl/ha), in order to have the pure expression of each of our terroirs. Harvesting is exclusively manual. The grapes are harvested when they are overripe, with a high concentration of sugar and botrytized berries, in order to obtain a mellow and typical wine due to the noble rot so sought after. |
| Winemaking | Long pneumatic pressing, from 3 to 6 hours, with separation of the heart of the press from the end of the press. Static settling and maturation in thermo-regulated stainless steel vats. Aging on fine lees for several months followed by bottling in August. |