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
Entire grapes are pressed, with static racking. Fermentation in thermo-regulated tuns for one to four months. Matured on fine lees during eight months.
Gastronomy
I like to associate this wine with Asian cuisine, tuna tataki and candied vegetables or an oyster meat salad, caramelized pork ribs or soft cheese of the Maroilles type. Serve at 12°C.
Learn more about food & wine pairingTasting
The robe is golden yellow with light green highlights, good intensity. The disk is bright, limpid and transparent. The wine is sparkling young.
The nose is racy, frank and pleasant, with a beautiful intensity. One perceives a dominant of rich, overripe odours. Caramel, a smoky hint and yellow fruits, quince, Mirabelle plum, apricot and honey. Airing enhances the previous flavours and reveals fresh fruit, golden apple and a fine, complex floral note. The nose shows a beautiful maturity of the grapes. Perfect health of the grapes. A splendid profile !!!
The onset in the mouth is ample, dense and full-bodied. Mellow. The alcohol support is balanced. The wine evolves on a medium with a frank vivacity, marked by a sparkling note. The range of aromas is reminiscent of the nose, focused on a dominant of candied yellow fruit, apricot, quince, Mirabelle plum, smoked caramel and in the background, this complex, floral note. The finish has a beautiful length, 8-9 caudalies and a frank liveliness, somewhat heady. The balance of this wine is very savoury. It oscillates between rich and sharp. The range of flavours is splendid and very distinctive.
Technical sheet by M. Pascal Leonetti
“Best Sommelier of France 2006”
