Grapes are harvested from the top of the vineyard around Beblenheim before pressing. The must undergoes static settling and is then fermented using natural yeasts at temperatures of 18.5 -19°C. Then wine is stored in stainless steel tanks where it remains on its lees until the beginning of September. Neither the juice nor the wine has enzymes added, nor are they chaptalized or fined.
Discreet nose with fine smoke and candied notes. Elegant, full and salty on the palate.
A perfect accompaniment to most white meats, quiche & soft cheeses, though especially delicous when paired with cured meats such as Parma and Serrano ham as well as smoked sausage.