Chateau Canon la Gaffelière 2016

St Emilion Grand Cru Classe, 1Er Grand Cru Classé B, Bordeaux

The Chateau
Located on the pied de côte (foot of the slope) south of the medieval village of Saint-Émilion, Château Canon La Gaffelière’s terroir consists of clay-limestone and clay-sand soil that is very permeable and particularly efficient at retaining heat. The choice of grape varieties is rather atypical for the appellation in light of the soil: almost a perfect 50/50 divide between Merlot and Cabernet. The Cabernets ripen early and remarkably well on Canon La Gaffelière’s warm soil, adding power and aromatic complexity to Merlot’s opulence to create wines of natural elegance and finesse. In keeping with vineyard management adapted to each plot, the vat room was designed to be able to ferment and house wine made from each one in order to fine tune the final blend. Fermentation takes place slowly and temperatures are kept under close control to bring out the best the grapes have to offer. The wine is aged on the lees to enhance its intrinsic qualities and each barrel is treated individually. Non-interventionist winemaking is practised and in such a way as to make the most of vintage character.The history sanctioned Château Canon La Gaffeliére as one of the most famous Saint-Emilion wines. In 1971, the Earl Joseph-Hubert Von Neipperg, loyal to eight centuries of viticultural traditions in the family, acquired this property, the administration of which will be given in 1985 to his son Stephan. During a few years, heavy investments combined with a perfect knowledge of the Saint-Emilion soil led to the rebirth of Château Canon La Gaffelière. Thanks to the terroir specificity, the almost perfect balance of the grapes planted makes this wine very special. It is composed of 55% Merlot, 40% Cabernet Franc and 5% Cabernet Sauvignon, while the average Saint-Emilion is more around 70% Merlot. The aging process is made on fine lees to express better the true quality of the wine. Wines are elaborated in an ultra-modern cellar within oak barrels. The overall wine-making process makes a generous and elegant cru that age really well. The vineyard is managed in the respect of the environment and that is how Château Canon La Gaffelière has been  certified organic by FR-BIO-10. When tasting, Château Canon La Gaffelière offers a strong wine, very well structured, complex, pure and always elegant.
The Vintage
[x] Wine Spectator – April 2017
95 – 98 (Blind tasted)
This pulls a lot of red and black currant, fig and boysenberry pâte de fruit notes together, wraps them with a brambly thread and then drives them through an anise- and apple wood-edged finish. It’s all tightly wound, but it’s all there for the long haul. Really, really solid. (James Molesworth)

[x] Vinous – April 2017
93 – 96
The 2016 Canon La Gaffelière is a huge, voluptuous wine with no hard edges and exceptional balance. Often in the early going, the Merlot and Cabernet Franc elements are easily discernible, but in 2016 all the elements are wonderfully fused together. It will be interesting to see if this powerful wine finds a bit more finesse over time. The 2016 was even more impressive when I tasted separate components from barrel in January 2017. In 2016, the wine spent 30-32 days on the skins and will see approximately 60% new oak.
Tasted three times. (Antonio Galloni)
[x] James Suckling – April 2017
95 – 96
Lovely silky texture and dark fruit to this wine underlining richness and decadence. Medium to full body and a long finish.

[x] Bettane & Desseauve – Avril 2017
95/100
Entrée en bouche douce et suave se développant sur un corps charmeur. Belle finale toujours caressante et pleine de vie aromatique, dans des nuances florales et épicées. La complexité est apportée par les 35 % de cabernet franc et les 10 % de cabernet sauvignon.
[x] Neil Martin – erobertparker.com – April 2017
93 – 95
The 2016 Canon la Gaffeliere is a blend of 55% Merlot, 35% Cabernet Franc and 10% Cabernet Sauvignon (vines organically certified) picked from 26 September to 15 October and matured in 60% new oak. The yield is 42 hectoliters per hectare. This offers one of the most cerebral aromatics that I have encountered from this Saint Emilion estate: mineral-rich red and black fruit, quite edgy, almost flinty in style. I adore the focus of these aromas that are wired directly into the olfactory senses. The palate is very well balanced and governed by the Cabernet component. The black fruit is lifted by some lovely graphite notes that lend it a very Left Bank-like personality. It is fresh, taut and linear with a very persistent finish. Unlike other vintages of Canon la Gaffelière, I feel that this will require four to five years in bottle. As good as the 2015 last year, it might even surpass it.
The Sommelier notes:
[x] Terroir: Clay-limestone, clay-sand at the foot of the slope. Vineyard area currently in production: 19.5 hectares (48 acres)
[x] Grape varieties: 50% Merlot, 40% Cabernet Franc, 10% Cabernet Sauvignon,. Average age of the vines: 50 years
[x] Harvesting: By hand, into small crates to avoid bruising.
[x] Sorting before and after destemming.
[x] No crushing. The grapes arrive on a conveyor belt.
[x] Fermentation: In temperature-controlled wooden vats for 28-35 days depending on the vintage.
[x] Extraction by pneumatic pigeage (punching down the cap).
[x] Malolactic fermentation and ageing: In new oak barrels (up to 80%) on fine lees.
[x] Fining and filtering as necessary, depending on the vintage.
[x] Duration of barrel ageing: 15-18 months depending on the vintage
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Magia Fiore, 126 kr

Bianco Spumante Dolce

24462649
The Winery
The winery was founded by Pietro Tonon in 1936 and the Tonon family have handed down his techniques through a good three generations. The name Camúl originates from a small piece of land situated in the hilly area of Carpesica, not far from Vittorio Veneto (in the province of Treviso) where the original family cultivated the very best of its wine production from the early 1900s. The winery has been able to retain the excellent levels of quality achieved in the past and, at the same time, continuously make progress by improving production techniques with the new and enjoyable sensations that they bring.
Today Camúl wines, enhanced with a modern twist by Loris Tonon and his staff, still embody the excellence of the company while creating a fine niche wine. The company is part of the consortium for the protection of Prosecco di Conegliano-Valdobbiadene D.O.C.G . The three key words that mark our Camúl line: Tradition: the Tonon family have continued to be faithful to Pietro Tonon’s techniques through three generations. Respect:the winery shares and preserves the strong values entrenched in the land: winemaking excellence is obtained through constant research, careful attention to the vines, selections made at harvest time and continuous monitoring of the entire production system. All in the name of tradition and care. Quality: the process concludes with a stringent analytical gustatory test aimed to certify the wine properties and characteristics before it goes to market.
The Sommelier notes:
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Domaine Mersiol Riesling Grand Cru Frankstein 2013 – SLUTSÅLD!

Alsace

Domaine Mersiol Riesling Alsace Grand Cru 'Frankstein' | Wine Info
The Family
Located on the hillsides of Dambach-la-ville in the Alsace region of northeastern France, the Mersiol family heritage dates back to the 18th century. The first bottle has been sold in 1946. In 1960, the Estate was expended with the marriage of Guy Mersiol to Anne-Lise Ruhlmann whose family owned an adjoining Estate. These wines are now sold as “Domaine Mersiol”. 12 hectares are now planted; 3.5 of which are classified as Grand Cru Frankstein. All wines are Estate grown, vinified and bottled. Joined by their son Stéphane in 2000, the Estate is now cultivated on an organic way (started in 2006) to extract the delicate minerality from our terroir made out of granite. The family firmly believe that the quality of their wine depends above all on the quality of the vines, they cultivate the vineyards in an ecological way without any use of herbicides, pesticides or any chemical fertilizer. In order to fertilize the soils, they have theuir own flock of sheep that takes cares of the vineyards after the harvest. 100% organic vines & wines (Ecocert certification) their ecological production management system promotes and enhances biodiversity, paying particular attention to the health of the soil. This biodiversity makes for excellent soil structure by providing a complex root system at varied depths. These roots (as well as their breakdown) provide organic material and aerate the soil. This in turn promotes microbial activity.
The Sommelier notes:
[x] In 1976, when the appellation “Grand Cru Frankstein” commenced, it was awarded to the best terroir of the region. It is limited to 56 hectares of land between 220 and 310 meters in altitude, facing southeast for maximum morning sunshine. The soil is granite in origin, ensuring the vines retain warmth and have good drainage. Riesling, Pinot Gris and Gewurztraminer and ideally suited to Frankstein growing conditions. These wines are at their best after a few years cellaring. Riesling is delicate, mineral and offers intense yet fine floral aromas.
[x] During a three-year cycle, we use a tool for mechanically cutting the grass between vines and rows (working on every other row). During the fourth year we then till the soil (also using an “inter-vine” method) in order to avoid too much competition between the plants and the vines. This scheme can be adapted to suit the age of the vines and the type of soil.
[x] We only manipulate the superficial layer of the soil to preserve its original structure. In order to maintain the balance achieved, we avoid packing our soil wherever possible (use of light machinery – small crawler tractor, quad bike, low-pressure tyres – and optimization of movement within the vineyards). With the benefit of controlled growth and microbial activity, the vines become less susceptible to parasites.
[x] The plants growing in our vineyards – proof that the soil is healthy and well-balanced – are often edible: lamb’s lettuce, Queen Anne’s lace, bear’s garlic, dandelion, horse mint, many-flowered onion, etc. Other plants include clover, vetch, camomile, chickweed, wild tulips, two varieties of daisies, bluebells, cornflowers, poppies, carnations, veronica, wild pansies, violets, etc.
[x] 30 year old vines
[x] 45 Acres
[x] Double Guyot pruning
[x] hand picked
[x] Vinification : cold static clarification during 48 hours after pressing. Slow regulated fermentation in stainless steel between 15 and 18°C during 1 month with wild yeast.
[x] Tasting: A dry, lively and refreshing Riesling with elegant lime, grapefruit an peach aromas. The typical minerality from the terroir brings purity to the palate. The final is zesty, giving an aromatic complexity and finesse.
[x] Food matching: A perfect gastronomic wine to accompany oysters, fish, shellfish, seafood, and, of course, Alsace Choucroute. (”Coq au Riesling”, ”Clams with Lemon Grass”, ”Lemon Dill Fish”, ”Wrapped Trout with Rosemary”…)

[x] 92 p Wine Enthusiast
[x] Technical analysis: Alcohol : 11,90% vol., Residual sugar : 8,90g/L, Tartaric acidity : 6,75g/L
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Bioweingut Hofer Biosecco Riesling

Weinviertel

24461973
The Family
The Philosophy: Unique, distinctive wine that reflects the soil, the climate, the vintage and the people who made the wine can only be created with and in nature. Hofer family takes care of the vineyards according to organic biological guidelines, without the use of chemical pesticides and fertilizers. The result is wines with depth, complexity, sophistication, calm and potential.  Taking what comes and making the best of it is their motto. Pesticides and fertilizers separate the vines from their soil, the cosmos and the other fellow creatures. The result is uniform wines that are the same all over the world. Great wine can only be created with nature and never in the struggle against it. They cultivate a total of 30 hectares of vineyards. Their vineyards are planted with: 53% Grüner Veltliner, 15% Zweigelt, 10% Riesling, 8% Welschriesling, 4% St. Laurent, 1% Pinot Blanc, 9% consist of a mixed set, yellow muscatel and red mushroom-tolerant varieties. The grapes are harvested by hand from late September to early November.
The Sommelier notes:
[x]
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Domain Mersiol Gewurtztraminer 2018

Alsace

1183392
The Family
Located on the hillsides of Dambach-la-ville in the Alsace region of northeastern France, the Mersiol family heritage dates back to the 18th century. The first bottle has been sold in 1946. In 1960, the Estate was expended with the marriage of Guy Mersiol to Anne-Lise Ruhlmann whose family owned an adjoining Estate. These wines are now sold as “Domaine Mersiol”. 12 hectares are now planted; 3.5 of which are classified as Grand Cru Frankstein. All wines are Estate grown, vinified and bottled. Joined by their son Stéphane in 2000, the Estate is now cultivated on an organic way (started in 2006) to extract the delicate minerality from our terroir made out of granite. The family firmly believe that the quality of their wine depends above all on the quality of the vines, they cultivate the vineyards in an ecological way without any use of herbicides, pesticides or any chemical fertilizer. In order to fertilize the soils, they have theuir own flock of sheep that takes cares of the vineyards after the harvest. 100% organic vines & wines (Ecocert certification) their ecological production management system promotes and enhances biodiversity, paying particular attention to the health of the soil. This biodiversity makes for excellent soil structure by providing a complex root system at varied depths. These roots (as well as their breakdown) provide organic material and aerate the soil. This in turn promotes microbial activity.
The Sommelier notes:
[x] During a three-year cycle, we use a tool for mechanically cutting the grass between vines and rows (working on every other row). During the fourth year we then till the soil (also using an “inter-vine” method) in order to avoid too much competition between the plants and the vines. This scheme can be adapted to suit the age of the vines and the type of soil.
[x] We only manipulate the superficial layer of the soil to preserve its original structure. In order to maintain the balance achieved, we avoid packing our soil wherever possible (use of light machinery – small crawler tractor, quad bike, low-pressure tyres – and optimization of movement within the vineyards). With the benefit of controlled growth and microbial activity, the vines become less susceptible to parasites.
[x] The plants growing in our vineyards – proof that the soil is healthy and well-balanced – are often edible: lamb’s lettuce, Queen Anne’s lace, bear’s garlic, dandelion, horse mint, many-flowered onion, etc. Other plants include clover, vetch, camomile, chickweed, wild tulips, two varieties of daisies, bluebells, cornflowers, poppies, carnations, veronica, wild pansies, violets, etc.
[x] Grape variety : 100% Gewurztraminer
[x]
Terroir : granite
[x]
Vine age : 25 years
[x]
Surface : 90 ares
[x]
Densité : 5000 vines / hectare
[x]
Yield : 45 hl / ha
[x]
Pruning: Double Guyot
[x]
Harvest: hand picked
[x]
Viticultural method : Agriculture Biologique (Ecocert certification)
[x]
Vinification : cold static clarification during 48 hours after pressing. Slow regulated fermentation in stainless steel between 15 and 18°C during 1 month.
[x] Tasting: Full-bodied and well structured, it develops a rich aroma of flowers (rose), spices and exotic fruit (lychee, mango). The palate is off-dry and powerful with a long finish.
Food matching: It is perfect as an aperitif or with ethnic cuisine, spice (”Red Thai chicken curry with jasmine rice”, ”sweet & sour chicken with pineapple”), with strong cheeses (Blue cheese, Munster…) or with orange (canard à l’Orange or salade).

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Rosso del Camul Cabernet Sauvignon & Pinot Noir 2012

Venetia

24458688
The Winery
The winery was founded by Pietro Tonon in 1936 and the Tonon family have handed down his techniques through a good three generations. The name Camúl originates from a small piece of land situated in the hilly area of Carpesica, not far from Vittorio Veneto (in the province of Treviso) where the original family cultivated the very best of its wine production from the early 1900s. The winery has been able to retain the excellent levels of quality achieved in the past and, at the same time, continuously make progress by improving production techniques with the new and enjoyable sensations that they bring.
Today Camúl wines, enhanced with a modern twist by Loris Tonon and his staff, still embody the excellence of the company while creating a fine niche wine. The company is part of the consortium for the protection of Prosecco di Conegliano-Valdobbiadene D.O.C.G . The three key words that mark our Camúl line: Tradition: the Tonon family have continued to be faithful to Pietro Tonon’s techniques through three generations. Respect:the winery shares and preserves the strong values entrenched in the land: winemaking excellence is obtained through constant research, careful attention to the vines, selections made at harvest time and continuous monitoring of the entire production system. All in the name of tradition and care. Quality: the process concludes with a stringent analytical gustatory test aimed to certify the wine properties and characteristics before it goes to market.
The Sommelier notes:
[x] 50% Cabernet Sauvignon and 50% Pinot Nero made with single-variety vinification.
The low yield per hectare (80-90 quintals grape, 60-65% wine) guarantees high standards of quality for both wines.
[x] Stony soil along the river Piave, between Conegliano and Treviso.
[x] “In rosso”, the must stays in contact with skins for about 15 days and it is then stored in special tanks for 10 more days at a temperature of 25-27 °C.
[x] Pinot Nero and Cabernet Sauvignon mature separately in Slavonian oak barrels for about 18/24 months. They are then bottled together and the wine refines in the bottle for
6/8 months. A group of experts tastes the wine thus obtained before it is put on sale.
[x] Tasting notes: Deep ruby red colour with violet nuances. Delicate talc aroma, with hints of cherry and liquorice.
[x] Food pairing: Perfect with roast, red meat and game. Recommended as a meditation wine.
[x] Serving temperature: 18-20 °C. 18-20 °C. The wine should be uncorked half an hour before consumption and poured into a decanter.
[x] Alcohol content: 13,50% vol. Total acidity: 5,50 g/l, Sugar: 3 g/l.
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Erbaluna Barbera d’Alba 2017


Piedmont

1183202
The Family
When Severino and Andrea finished school in 1985, they decided to continue the family’s work on the land and in the cellar by using organical farming methods, with great respect for the environment. Chemical treatments against parasites were substituted by less toxic substances like powdered sulphur against oidium and copper-sulphate against mildew, or by natural products such as medicinal plant extracts and propolis, control of weeds is carried out by means of machines and by fertilizing with manure or products containing sea weed. Work in the cellar proceeds with the use of natural clarifying agents like bentonite, albumen, gelatine and fish-glue, low doses of sulphurous anhydride (about 60 p.p.m.) are used to respect the E.E.C. STANDARDS. The total land surface covered in grapevines is of 15 hectars and extends all around the wine cellar and family home. The land is of calcareous marls tendentially clayey including layers of sandstone, left by the sea that once covered this land now covered in grapevines. It is in the Rocche vineyard facing south, certainly the most renowned and already known as ”cru” in the XV century, that the ultimate grapes are selected for the Barolo Rocche, and the remainder for small quantities of Langhe Nebbiolo. The low yields per hectare and the great care given to the vineyards lead to a wine production of outstanding structure and undoubtedly lasting in time.
From the Le Ghiaie vineyards for the Dolcetto and the Bettola for the Barbera, strong, young wines are selected for immediate consumption, whereas the Barbera La Rosina and the Dolcetto Le Liste, full-bodied and strong, are left a few months, in 30 hl barrels made of durmast, to mature – the same ones normally used for Barolo wine – to obtain a smoother, mature wine suitable for longer conservation in bottles. This is done in order to develop the typical scents and tastes of the vines, trying to improve but not to transform them in the attempt of pursuing constantly changing trends and customs. The ERBALUNA farm is a family-run company, which personally takes care of every aspect of the processing of its products: from the vine to the sale. The harvest takes place by hand, punctual as tradition commands, according to the delicate times of the right ripening, verified daily with careful analysis. Severino and Andrea have inherited the passion and love for this work from various generations of winemakers: tiring, but certainly of great satisfaction when tasting the wines obtained from a benevolent land and many sacrifices. After long months of work in the vineyards, they take care of the grape from the moment it enters the crushing department, up to the bottling of the wine, a period that can last even a few years for wines aged in wood. In the cellar, modern steel barrels join the more traditional oak barrels used for the aging and refinement of the most prestigious wines. In steel wines are born and mature, where aromas and perfumes are defined and excellence is affirmed, a natural meeting place bet[ween modern techniques and ancient culture. It could not be otherwise, because wine needs one and the other to overcome our imagination in taste and aromas. 
And then the press – destemmer and steel tanks for the fermentation and storage of wines, are flanked by fine oak barrels and precious barriques.

The Sommelier notes:
[x] Denominazion: Denominazione di Origine Controllata
[x] Pruning: Guyot
[x] Varietal: Barbera 100%
[x] Harvest period: hand-picking with selection at the end of September
[x] Yield per hectare: 10000 Kg/Ha max. by law.
[x] Vinification: 10-14 days floating cap and 4 – 6 daily pumpings. 
[x]. Maturation: in various barrels from 500 or 750 liters up to 30 barrels or 33 Hl.
[x] Sensory characteristics: Deep ruby color with garnet. The perfume is vinous, with hints of ripe fruit that give way, over time, to spicy. The taste is dry, with good acidity and strong body. Pairings: smoked meats, pasta with meat sauce, game and medium-aged cheeses.
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Vini Tonon Sauvignon Blanc 2016

Friuli-Venezia-Giulia , Friuli Grave

24458684
The Winery
The company, established in 1936 by Pietro Tonon, follows his important teachings: constant research, great attention to the vineyards, vintage selection and careful processing to take wine to the tasting. Today this is backed by technological innovations with respect to tradition and the product. The ageing and maturation of our best wines take place in small oak casks. Our company belongs to the association for the protection of Conegliano Valdobbiadene D.O.C.G. since its foundation. From the heart of Conegliano Valdobbiadene D.O.C.G. land: the production zone includes a territory comprising 15 communes. The vines are grown only on the sunniest part of the hills, at a height between 50 and 500 metres above sea level. In order to protect the excellence of this heritage donated to man by nature, in 2010 the appellation D.O.C. has been upgraded to D.O.C.G., a guarantee of prime quality for each bottle.
The Sommelier notes:
[x] 100% Sauvignon
[x] Soil: Clayey alluvium
[x] Slow fermentation without skins in 15/20 days at low temperature. At the end of this process the wine is stored in thermo conditioned tanks until bottling.
[x]Light straw yellow colour and greenish nuances, well-balanced body. With the passing of time its strong aroma reminds of pepper, sage and mint.
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Vini Tonon Cabernet Franc 2016

Piave, Venezia

24458683
The Winery
The company, established in 1936 by Pietro Tonon, follows his important teachings: constant research, great attention to the vineyards, vintage selection and careful processing to take wine to the tasting. Today this is backed by technological innovations with respect to tradition and the product. The ageing and maturation of our best wines take place in small oak casks. Our company belongs to the association for the protection of Conegliano Valdobbiadene D.O.C.G. since its foundation. From the heart of Conegliano Valdobbiadene D.O.C.G. land: the production zone includes a territory comprising 15 communes. The vines are grown only on the sunniest part of the hills, at a height between 50 and 500 metres above sea level. In order to protect the excellence of this heritage donated to man by nature, in 2010 the appellation D.O.C. has been upgraded to D.O.C.G., a guarantee of prime quality for each bottle.
The Sommelier notes:
[x] 100% Cabernet Franc. Robust vine with inconstant production.
[x] Manual harvest. Fermentation: the must is in contact with the skins for about 10/12 days at a temperature of 28/30°C to facilitate the dissolution of colouring substances and tannins in the grape skins.
[x] Stored in stainless steel tanks, followed by 10/12 months light maturation in oak casks
and ageing in bottle
.
[x] Intense red colour with light garnet nuances. Well-balanced body with herbaceous
aroma of wild fruits. The ageing increases its personality.
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Domaine Mersiol Riesling 2018

Alsace

738481
The Family
Located on the hillsides of Dambach-la-ville in the Alsace region of northeastern France, the Mersiol family heritage dates back to the 18th century. The first bottle has been sold in 1946. In 1960, the Estate was expended with the marriage of Guy Mersiol to Anne-Lise Ruhlmann whose family owned an adjoining Estate. These wines are now sold as “Domaine Mersiol”. 12 hectares are now planted; 3.5 of which are classified as Grand Cru Frankstein. All wines are Estate grown, vinified and bottled. Joined by their son Stéphane in 2000, the Estate is now cultivated on an organic way (started in 2006) to extract the delicate minerality from our terroir made out of granite. The family firmly believe that the quality of their wine depends above all on the quality of the vines, they cultivate the vineyards in an ecological way without any use of herbicides, pesticides or any chemical fertilizer. In order to fertilize the soils, they have theuir own flock of sheep that takes cares of the vineyards after the harvest. 100% organic vines & wines (Ecocert certification) their ecological production management system promotes and enhances biodiversity, paying particular attention to the health of the soil. This biodiversity makes for excellent soil structure by providing a complex root system at varied depths. These roots (as well as their breakdown) provide organic material and aerate the soil. This in turn promotes microbial activity.
The Sommelier notes:
[x] During a three-year cycle, we use a tool for mechanically cutting the grass between vines and rows (working on every other row). During the fourth year we then till the soil (also using an “inter-vine” method) in order to avoid too much competition between the plants and the vines. This scheme can be adapted to suit the age of the vines and the type of soil.
[x] We only manipulate the superficial layer of the soil to preserve its original structure. In order to maintain the balance achieved, we avoid packing our soil wherever possible (use of light machinery – small crawler tractor, quad bike, low-pressure tyres – and optimization of movement within the vineyards). With the benefit of controlled growth and microbial activity, the vines become less susceptible to parasites.
[x] The plants growing in our vineyards – proof that the soil is healthy and well-balanced – are often edible: lamb’s lettuce, Queen Anne’s lace, bear’s garlic, dandelion, horse mint, many-flowered onion, etc. Other plants include clover, vetch, camomile, chickweed, wild tulips, two varieties of daisies, bluebells, cornflowers, poppies, carnations, veronica, wild pansies, violets, etc.
[x] Grape variety : 100% Riesling
[x]Terroir : granite
[x]
Vine age : 40 years
[x]
Surface : 220 ares
[x]
Densité : 4500 vines / hectare
[x]
Yield : 55 hl / ha
[x]
Pruning: Double Guyot
[x]
Harvest: hand picked
[x]
Viticultural method : Agriculture Biologique (Ecocert certification)
Vinification : cold static clarification during 48 hours after pressing. Slow regulated fermentation in stainless steel between 15 and 18°C during 1 month
[x]
Tasting: A dry distinguished Riesling with elegant citrus fruit notes like lemon and grapefruit. The palate shows a refreshing minerality with white flower aromas.
[x]
Food matching: A gastronomic wine to accompany fish, shellfish, seafood, white meats and, of course, Alsace Choucroute. (”Cedar Plank Fish with Citrus Horseradish Crust”, ”Shrimp with Mustard Seeds and Ginger”…)
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