Alsace AOC

Gewürztraminer supplies spice, Pinot Gris body, Riesling finesse, Muscat a grapey character, and Pinot Blanc and Sylvaner refreshment. The grapes are harvested by hand from clay and limestone soils around Riquewihr. Fermentation takes place in temperature-controlled vats between eighteen and twenty-four degrees Celsius. Natural clarification and light filtration precede cellar ageing. The wine contains thirteen-point-five percent alcohol and 4.4 grams per litre of residual sugar.

Pale golden colour with discreet green tints accompanies a refined, subtle nose of Muscat fruit, aniseed and citronella. The palate is fresh, balanced and full, with the sensation of biting into a fresh grape. The finish is persistent and thirst-quenching. Grapes are handpicked from limestone and chalky-clay soils. Four months on fine lees and five months in tank precede bottling.

Floral and open, this dry white carries Muscat notes of citrus and jasmine. The palate is dry, lively and mouthwatering. Muscat Ottonel makes up sixty percent of the blend, with forty percent Muscat Blanc à Petits Grains. The grapes are harvested by hand, fermented at controlled temperatures in casks or tanks without malolactic fermentation, lightly filtered and matured in bottle before release.

Red apple and ginger spice meet a dry, saline profile with pear, white flowers and chalk. The vines are more than fifty-five years old and are farmed biodynamically. After harvest, the wine spends twelve months on its lees in stainless steel. It carries both organic and biodynamic certification, contains 12.5 percent alcohol, and fresh mineral character is also present.

Apricot, ripe apple, candied lemon, orange, white flowers, honey, fresh herbs and spice accompany a medium-bodied palate with richness, texture, fresh acidity and balance. The finish is floral and mineral. Riesling, Sylvaner and Pinot Blanc come from Gruenspiel, Hagueneau and Weinbaum, on limestone, clay, sandstone and gravel. Fermentation uses indigenous yeast, and maturation lasts at least twelve months in large old barrels.

Light green-yellow colour accompanies apple, citrus, floral, flint and mineral notes. The dry Riesling has fresh, juicy character, 12 percent alcohol, less than three grams per litre sugar and six grams per litre acidity. Forty-five-year-old vines grow in a dozen gravelly alluvial parcels. Hand-picked grapes ferment spontaneously in century-old casks and mature on fine lees for several months.

Mirabelle and apricot appear with mineral and saline detail. The Pinot Auxerrois is fleshy and chalky, with long bitter notes. Grapes are harvested entirely by hand and whole-cluster pressed for about seven hours. After natural settling, spontaneous fermentation takes place in a century-old foudre. The wine rests on fine lees for several months before filtration and bottling.