Terroir
Clay-limestone soil, 200 m altitude, selected plots of Pinot Noir in the Ribeauvillé area. Organic farming.
Winemaking
Harvested by hand. 5-hour pneumatic pressing with whole bunches. Alcoholic and malolactic fermentation in stainless steel tanks. Bottle fermentation using the traditional method, followed by ageing on laths for at least 18 months. Vinification in compliance with organic specifications.
Specifications
| Vintage | 2023 |
|---|---|
| Grape varieties | 100% Pinot Noir |
| Serving Temperature | Serve chilled but not iced, ideally between 8°C and 10°C. |
| Storage | 2 to 3 years |
| Alcohol content | 12.5 |
| Residual sugar (g/L) | 6 |
| PH | 3.2 |
| Tartaric acid (g/L) | 4.8 |
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Vineyards and wines
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