The first terrace and the plateau are made up of silty chalku-clay, slightly limestone soil. The other terraces are composed of a chalky-clay silicia soil, with a touch of alkaline.
10 to 12 °C
5 to 7 years
We proceed to a low pressure pressing with whole grapes and a temperature controlled vinification... The maturing lasts about 4 months on fine lees followed by a filtration. The wine is then stored in stainless steel vats for a few months before bottling.
Color : Limpid and luminous, pronounced golden robe.
Aromas : Intense, highly typical, mineral, with smoked, salty and iodine notes, a hint of bergamot, and grey pepper.
Palate : Good balance between the mineral notes and freshness, straight forward, persistent pepper on the finish.
Pairing: From gastronomic point of view, Riesling goes especially well with seafood and white meat: pike quenelles, stire-fried scallops, eeks stewed in wine sauce, oven baked oysters, seafood platter, frogs legs and rooster cooked in Riesling.
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