History
Riesling is Alsace’s noblest and finest grape variety. Although it was introduced in the 15th century by the Rhineland, it actually originates from the Orleanois region. It is very different to its German counterpart and from the numerous Rieslings that can now be found throughout the world.
Location
The Riesling is mainly planted in the BOLLENBERG plot and in the Grand Cru SAERING and KESSLER plots as well as among the young vines of the Grand Cru KITTERLE plot.
Wine-making
Slowly pressed pneumatically. Static settling of the lees. Fermented in temperature controlled tuns from 1 to 4 months. Raised on the lees for 6 to 8 months.
Gastronomy
The structure of this wine makes it a good companion for salads of pan fried scampi.
To be served at a temperature of 12°C. Is to be drank immediately or kept for 5 years
Tasting
The robe is a lemon yellow with green reflections of good intensity. The disk is bright, limpid and transparent. The wine has a youthful quality. The nose is frank, pleasant and distinguished. It gives out a dominant of mature fruity scents, of citrus fruits, candied lemon, as well as a slightly floral hint. Airing remains on citrus fruits, delicately enhanced.
The nose is marked by a good typicity, delicate and fresh, and the grapes display a beautiful maturity.
The onset in the mouth is moderately ample. The alcoholic base is present ; one evolves on a fresh and edgy medium. The range of flavours is marked by citrus fruits, candied lemon, lemon peel, delicately spicy, ginger.
The finish offers a moderate length, 5 caudalies, and a sharp vivacity.
Technical sheet elaborated by Mr Pascal LEONETTI
“Best Sommelier of France 2006”
“Best Young Sommelier of France 2003”
