Grape variety: Silvaner
Terroir: Clay-limestone over shell-limestone dating from the Triassic period (235 to 245 million years). A hot, dry and sunny semi-continental climate.
Harvesting: Harvesting by machine in the mornings.
Vinification: Direct pressing (pneumatic pressing). Cold static settling followed by fermentation in temperature-controlled (16-20 °C) stainless steel vats.
Maturing: In stainless steel vat on fine lees for 3 months.
Colour: Pale yellow colour with green tints.
Nose: floral notes (acacia) on the first nose, then the wine opens up and reveals fruitier notes (quince, peach).
Palate: Broad and supple on entry, with medium acidity. The palate is structured by aromatic freshness. Notes of white flowers on the finish.
This wine comes from the Sylvaner’s traditional region of production with writtings dated back from 1665. It is best appreciated with choucroute (sauerkraut) or a tarte flambée.