Riesling Grand Cru Geisberg 2019
This wine is distinguished by a powerful acidity counterbalanced by a great crystalline finesse.
This Riesling calls for a noble cuisine: a lobster cassolette, scallops a la plancha, a risotto with truffle oil and its wok of vegetables. Its elegant structure is a perfect accompaniment to fish and shellfish, as well as goat's and sheep's cheese.
This Riesling calls for a noble cuisine: a lobster cassolette, scallops a la plancha, a risotto with truffle oil and its wok of vegetables. Its elegant structure is a perfect accompaniment to fish and shellfish, as well as goat's and sheep's cheese.
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 (40hl/ha) 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 7 months.
Bottling after tangential filtration. Storage in bottles in our cellars.
| Capacity | 75cl |
|---|---|
| Millésimes | 2019 : The vintage of all elegance. |
| Appellation | AOC Alsace Grands Crus |
| Grape variety | Riesling |
| Sweetness | Dry |
| Conservation | More than 10 years |
| Operating temperature (mini) | 8°C |
| Operating temperature (maxi) | 10°C |
| Prizes | 95/100 JAMES SUKLING |
| Food pairing | This Riesling calls for a noble cuisine: a lobster cassolette, scallops a la plancha, a risotto with truffle oil and its wok of vegetables. Its elegant structure is a perfect accompaniment to fish and shellfish, as well as goat's and sheep's cheese. |
| Sol | Marly-limestone |
| Terroir | The Grand Cru Geisberg lies on a marl-limestone soil. Nestled between the Grands Crus Osterberg and Kirchberg de Ribeauvillé, its slopes are facing south. With a surface area of 8.53 hectares, it is one of the smallest Grand Crus in Alsace. |
| 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 (40hl/ha) 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 7 months. |