Gewurztraminer Vendanges Tardives 2018
Full and rich on the palate, with beautiful notes of overripeness.
Ideal as an aperitif or as an accompaniment to a fine foie gras. For pleasure or with a square of chocolate!
A full range of peach fills the nose of this rich wine, suggesting fresh fruit flesh as well as canned and candied versions. A hint of rose perfume completes the picture. On the palate, there is the roundness and sweetness of canned peach syrup. The freshness of the lemon counterbalances this and underlines the purity of all these peach notions.
Ideal as an aperitif or as an accompaniment to a fine foie gras. For pleasure or with a square of chocolate!
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 wine.
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 | 75cl |
|---|---|
| Millésimes | 2016 : Exceptional vintage, small yields, long harvest period |
| 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 | Ideal as an aperitif or as an accompaniment to a fine foie gras. For pleasure or with a square of chocolate! |
| Terroir | Clay, limestone. |
| 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 wine. |
| 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. |