Riesling Tradition 2021
Dry Riesling, very pure, with notes of lemon and white flowers.
It can be enjoyed with shellfish, it is a Riesling for smoked fish. On a goat cheese to finish the meal. More traditionally, it will accompany your sauerkraut and other Alsatian specialties.
Bright, light golden color.
The nose is of great finesse, racy, with fruity aromas (lemon, lemongrass, grapefruit, peach, pear, stewed fruits...) and floral aromas (white flowers, linden). This dry wine is "vertical".
The mouth is concentrated and lively, the attack is fresh, with a nice acidity, we find these citrus notes.
The finish is saline.
It can be enjoyed with shellfish, it is a Riesling for smoked fish. On a goat cheese to finish the meal. More traditionally, it will accompany your sauerkraut and other Alsatian specialties.
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 7 months.
Bottling after tangential filtration. Storage in bottles in our cellars.
| Capacity | 75cl |
|---|---|
| Millésimes | 2021 |
| Appellation | AOC Alsace |
| Grape variety | Riesling |
| Sweetness | Dry |
| Conservation | 5 to 10 years |
| Operating temperature (mini) | 8°C |
| Operating temperature (maxi) | 10°C |
| Prizes | Gold Medal - Mondial des Vins Blancs (White Wines World Contest) |
| Food pairing | It can be enjoyed with shellfish, it is a Riesling for smoked fish. On a goat cheese to finish the meal. More traditionally, it will accompany your sauerkraut and other Alsatian specialties. |
| 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 7 months. |