History
Kitterle was first distinguished in 1699. In 1782 twelve « schatz » of vines revealed to belong exclusively to the Jesuits of Ensisheim. This hillside plot has been sold under its own name since 1830.
Location
This volcanic-sandstone plot is on unique site, on a steeply sloping rocky outcrop facing three ways (south-west, south and south-east). The light, sandy soil, which is retained by huge dry stones walls, only gives low yields.
Wine-making
The grapes are hand-picked and whole bunches are pressed. There is static settling of the lees. The wine is fermented in temperature controlled tuns, followed by raising on the less for 8 months.
Gastronomy
- Ideal with foie gras
- Fishes cooked in butter or cream
- Spicy dishes
- Poultry in sauce (great with porc)
- Duck
- Game
- Cheeses
- Desserts (avoid chocolate)
Serve at 12°C
Learn more about food & wine pairing
Tasting
The robe is a golden yellow with light green reflections of a beautiful intensity. The disk is bright, limpid and transparent. The wine shows youth and concentration.
The nose is marked, pleasant and distinguished with a good intensity and gives out a dominant of candied, over matured, fruity scents (quince, oven baked apple) and delicately floral, acacia. Airing enhances the whole and reveals delicate and slightly smoky hints of honey. A slight mushroomy character can be detected. The remarkably complex nose shows good typicity and perfect health.
The onset in the mouth is ample and marrowy. The alcoholic base is full-bodied. One evolves on a medium with a sharp and sparkling vivacity. The range of flavors is complex, candied and mixes white flesh fruits, quince apple, honey and delicate smoky hints, slightly liquorish.
The final offers a beautiful length, 7 caudalies and a vivacity that is both lengthy and marked.
Technical sheet elaborated by M. Pascal Leonetti
Best Sommelier of France 2006
Sommelier at l’Auberge de l’Ill (*** Michelin)
