History
Made from the Pinot Noir grape, this emblematic Burgundy grape variety has been present in Alsace since the 12th century. Its location is very strong due to the presence of many abbeys until the 17th century. Over the course of the political, economic and viticultural crises that Alsace experienced after the Thirty Years War until 1945, the habit and know-how of producing red wines faded. In 1969 it represented only 2% of the vineyard’s grape varieties. Today with just over 10% of the grape variety, it has once again become a representative grape variety in Alsace. In 2020, the first vinification at the Domaine in a rosé version completes our range of wines.
Location
The Pinot Noir Rosé comes from 2 plots located at the foot of the Grand Cru Saering. Planted in 1976 and 2001, its soil is composed of conglomerates with sandstone pebbles and inter-stratified marl on a limestone subsoil.
Wine-making
Harvested manually from the first days of the opening of the ban, the grapes are transported to our cellars to be directly pressed in order to have a rapid and qualitative release of the juices without extracting too much color. After rapid settling, the juices are fermented at low temperature in stainless steel vats. Aging for a few months on the lees gives the wine more complexity. The wine is then filtered, then bottled at the beginning of Spring.
Gastronomy
Harvested manually from the first days of the opening of the ban, the grapes
are transported to our cellars to be directly pressed in order to have a rapid and
qualitative release of the juices without extracting too much color. After rapid
settling, the juices are fermented at low temperature in stainless steel vats.
Aging for a few months on the lees gives the wine more complexity. The wine is
then filtered, then bottled at the beginning of Spring.
This wine goes well with
- Apéritifs
- Cold cuts
- Grilled meat / Barbecue
- Hors d'œuvre / Salad
- Pie
- Raw and smoked fishes
- Soft Cheese
- Sweety / Salty
Tasting
Do not hesitate to offer it as an aperitif or, at the table, on the coppa of Salameria Pistorozzi, a salad of prawns with dill or a salmon tartare with red berries.
Serving temperature 12°.
