History
The Riesling is the noblest and finest grape variety of Alsace. Introduced in the 15th century from Rhineland, it is supposed to be in fact originating from the Orleans region. It is very different from its German homologue and from the many other Rieslings that are now appearing all over the world.
Location
Our Riesling is planted essentially in the locality of Bollenberg and in the Grands Crus Saering and Kessler, and also in the young vineyards of the Grand Cru Kitterlé. In 2008, 70% of our Riesling Les Princes Abbés came from our Grands Crus.
Wine-making
Our Riesling 2008 was harvested from 3 October to 27 October 2008. Slow pneumatic pressing, static racking. Fermentation in thermo-regulated tuns for one to four months. Matured on lees during six to eight months. Bottled in February 2011.
Gastronomy
- Seafood, shellfish
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Fishes (cooked, raw, marinated, grilled …)
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Fishes cooked in butter or cream
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Roasted poultry or in sauce
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Fresh, young, light cheeses, like goast cheese
Serve at 12°C.
Learn more about food & wine pairing
Tasting
The robe is yellow with green reflections ; the disc is bright and limpid.
The nose is marked, frank, with very fresh and fruity notes. Airing develops citrus fruit perfumes (grapefruit, green lime…).
In the mouth, the onset is incisive and sinewy. The middle mouth is full-bodied, reinforced by a salinity that also persists at the end mouth along with a superb freshness.
Lovers of dry, straight and racy Riesling…enjoy yourselves!
Technical sheet elaborated by M. Pascal Leonetti
Best Sommelier of France 2006
Sommelier at l’Auberge de l’Ill (*** Michelin)
