History
The Kitterlé was mentioned for the first time in 1699. In 1782 twelve “schatz” of vineyard were recorded as the exclusive property of the Jesuits from Ensisheim. The wine from this slope is marketed in its own name since 1830.
Location
The Kitterlé is a volcanic sandstone soil occupying a unique site on mountain ledges, on a rocky spur exposed to three directions (south-west, south and south-east). The light and sandy soil retained by immense dry stone walls allows only a limited yield (25 to 35 hl/ha).
Wine-making
Our Pinot Gris Grand Cru Kitterlé 2010 was harvested manually in wooden crates, on 18th October 2010. Entire grapes are pressed, with static racking. Fermentation in thermo-regulated tuns for one to four months. Matured on fine lees during eight months. Bottled in February 2011.
Gastronomy
Serve with : sweet and savoury dishes…
Example : stir fried foie gras with quince, tandoori chicken…
Serve at 12°C.
Learn more about food & wine pairingTasting
The colour is buttercup yellow with golden reflections. The appearance is bright and clear.
The first smell is intense, characterised by smoky and subtle peppery aromas. After oxygenation, the nose evolves over ripe fruits such as apricot and quince. The smokiness becomes clear with the expression of an ashy fragrance. The nose is characterised by a real combination of the two families.
On the palate, the onset is clear and smooth. A honeyed roundness marks the beginning on the palate that combines with an underlying freshness. An aromatic sensation of dry fruits such as apricot or grape combines with the spicy flavours of black pepper. A length of 7 to 8 caudalies culminating in a minty and ashy sensation, leaving the mouth fresh.
