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. Fermenttion in thermo-regulated tuns for one to four months. Matured on fine lees during eight months.
Gastronomy
It can be associated with a tasty cuisine : lamb quesadillas with pprika, a poultry pie with leeks, a tandoori pork or a soft and washed-rind cheeses… Serve at 12°C.
Learn more about food & wine pairingTasting
The robe is lemon yellow with light reflections of medium intensity. The disk is bright, limpid and transparent. The wine shows youth.
The nose is marked, pleasant and intense. Subtle, we perceive a dominant of fine candied and fruity scents : quince cheese, Mirabelle plum, honey and white flowers. The airing enhances these scents and reveals apricot, peach skin and fresh mushroom. The perfect state of health of the grapes reflects a complex varietal definition, still short. Time will be a very good ally.
The onset in the mouth is ample, powerful, and semi-liquorish. The alcohol support is full-bodied. The wine evolves on a medium with a frank liveliness, marked by a sparking note. We find the same aromas as on the nose, dominated by candied fruits (Mirabelle plum, peach, apricot), quince, white flowers, honey, mushroom, delicately smoky. We perceive a hint of savoury bitterness. The finish has a long length, 10-11 caudalies, and a strict liveliness and a fine and persistent bitterness. Dense and compact, the balance of this wine is succulent, marked by relief. The initial richness is admirably tempered by the liveliness of the terror and this refreshing bitterness. It will have a superb range of flavours.
Technical sheet by M.Pascal Leonetti
“Best Sommelier of France 2006”
