Terroir
Clay-limestone soil, 200 m altitude, vines less than 40 years old. Organic farming.
Winemaking
Hand-harvested; 4-hour skin maceration in the press; 5-hour pressing of whole clusters in a pneumatic press. Fermentation in stainless steel tanks, followed by aging on fine lees. Winemaking in accordance with organic certification standards.
Specifications
| Vintage | 2025 |
|---|---|
| Grape varieties | 30% Muscat d'Alsace, 70% Muscat Ottonel |
| Serving Temperature | Serve chilled but not iced, ideally between 8°C and 10°C. |
| Storage | 3 to 5 years |
| Alcohol content | 11.5 |
| Residual sugar (g/L) | 1.9 |
| PH | 3.5 |
| Tartaric acid (g/L) | 3.6 |
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Vineyards and wines
biological
