Auxerrois Réserve Personnelle 2021
Rare and confidential grape variety which the BOTT family wanted to highlight.
Auxerrois is a dry, tender, full and vibrant wine. Light as a feather, it takes us on board for a pleasant moment to share.
Excellent with fish, shellfish and crustaceans. Also goes well with poultry and dishes accompanied by a creamy or buttery sauce.
The robe is pale yellow.
Dry wine with delicate aromas of white fruits (apricot, nectarine) and flowers (jasmine, lime).
The mouth is fine and silky with a nice acidic texture.
Nice length with a persistent and fruity finish.
Excellent with fish, shellfish and crustaceans. Also goes well with poultry and dishes accompanied by a creamy or buttery sauce.
In conversion to organic farming since 2019. Always mindful of the environment, we work our soils in order to preserve biodiversity in our plots. Yields are controlled in order to have the pure expression of each of our terroirs. The harvest are exclusively manual.
The pressing is done in pneumatic presses gently from 3 to 5 hours. Fermentation in thermo-regulated stainless steel tanks. Maturing on fine lees for 3 months.
Bottling after tangential filtration. Storage in bottles in our cellars.
| Capacity | 75cl |
|---|---|
| Millésimes | 2021 : A small vintage in volume that will offer great wines. |
| Appellation | AOC Alsace |
| Grape variety | Auxerrois |
| Sweetness | Dry |
| Conservation | 2 to 3 years |
| Operating temperature (mini) | 8°C |
| Operating temperature (maxi) | 10°C |
| Food pairing | Excellent with fish, shellfish and crustaceans. Also goes well with poultry and dishes accompanied by a creamy or buttery sauce. |
| Terroir | Clay-limestone. |
| Culture method | In conversion to organic farming since 2019. Always mindful of the environment, we work our soils in order to preserve biodiversity in our plots. Yields are controlled in order to have the pure expression of each of our terroirs. The harvest are exclusively manual. |
| Winemaking | The pressing is done in pneumatic presses gently from 3 to 5 hours. Fermentation in thermo-regulated stainless steel tanks. Maturing on fine lees for 3 months. |