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Type: White (Natural / Low-Intervention)
Region: Alsace, France
Grapes: Sylvaner 40%, Muscat Ottonel 30%, Riesling 10%, Pinot Gris 10%, Gewurztraminer 10%
Alcohol ABV: 13%
Tasting Profile and Key Notes:
Expressive and aromatic, with notes of white peach, pear, citrus peel, orange blossom and delicate exotic spice from the Muscat and Gewurztraminer. Medium-bodied with a silky texture, bright freshness, gentle minerality and a long, elegant finish combining floral lift with savoury complexity.
Winemaking:
The grapes are harvested by hand and directly pressed before being co-fermented together as a field blend, allowing the different Alsatian varieties to integrate naturally. Fermentation takes place spontaneously with indigenous yeasts, followed by approximately 12 months of ageing in large oak barrels to develop depth and texture. The wine is bottled unfiltered and unfined, with only a small addition of sulphur, preserving its natural character and purity.
Farming:
The grapes come from vineyards in Eguisheim, Alsace, planted on clay-marl soils under a continental climate with southeast exposure. The vines have an average age of around 30 years, contributing concentration and complexity to the final wine. The vineyards are certified biodynamic under Demeter and Biodyvin, with a strong focus on biodiversity, healthy soils and respectful farming practices.
Type: White (Natural / Low-Intervention)
Region: Alsace, France
Grapes: Sylvaner 40%, Muscat Ottonel 30%, Riesling 10%, Pinot Gris 10%, Gewurztraminer 10%
Alcohol ABV: 13%
Tasting Profile and Key Notes:
Expressive and aromatic, with notes of white peach, pear, citrus peel, orange blossom and delicate exotic spice from the Muscat and Gewurztraminer. Medium-bodied with a silky texture, bright freshness, gentle minerality and a long, elegant finish combining floral lift with savoury complexity.
Winemaking:
The grapes are harvested by hand and directly pressed before being co-fermented together as a field blend, allowing the different Alsatian varieties to integrate naturally. Fermentation takes place spontaneously with indigenous yeasts, followed by approximately 12 months of ageing in large oak barrels to develop depth and texture. The wine is bottled unfiltered and unfined, with only a small addition of sulphur, preserving its natural character and purity.
Farming:
The grapes come from vineyards in Eguisheim, Alsace, planted on clay-marl soils under a continental climate with southeast exposure. The vines have an average age of around 30 years, contributing concentration and complexity to the final wine. The vineyards are certified biodynamic under Demeter and Biodyvin, with a strong focus on biodiversity, healthy soils and respectful farming practices.