Traditional vinification, with 8 to 12 hours gentle pressing before fermentation using wild yeasts. For this wine, fermentation lasted for five months before spending around two months on lees up until the April following the harvest. It was then aged until bottling the next autumn.
Clear and bright with yellow hints. A very expressive Gewurztraminer, with notes of jasmine and exotic fruits, leading to a complex and rich palate, lifted by a fresh saline finish.
Delicious when paired with strong flavoured cheeses, cured meats and fragrant spices, why not try it it with merguez sausage.