2024 Technical Specifications
Alcohol 12.35%
Residual Sugar 0.9 g/L
pH 3.35
Total Acidity 5.42 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Riesling, Gewurztraminer, Pinot Gris, Sylvaner, Pinot Blanc, Muscat Blanc
Riesling30%
Gewurztraminer20%
Pinot Gris15%
Sylvaner15%
Pinot Blanc15%
Muscat Blanc5%
Region Alsace
Soil Clay and limestone
Vineyard Yield 58 hL/ha
Estate Grown Yes
Fermentation Vessels Temperature Controlled Vats
Pressing Method Gravity Fill, Small Tubs
Closure Diam Cork
Production Details Hand harvested grapes from predominantly clay and limestone vineyards in and around Riquewihr. Must decanted for a few hours after pressing, fermented in temperature-controlled vats at 18-24°C. Racked once before natural clarification during winter. Lightly filtered before bottling in spring. Aged in cellars before release.
Tartaric Acid 5.42 g/L
2023 Technical Specifications
Alcohol 13.17%
Residual Sugar 2.8 g/L
pH 3.29
Total Acidity 5.57 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Gewurztraminer, Pinot Gris, Riesling, Sylvaner, Pinot Blanc, Muscat Blanc
Gewurztraminer30%
Pinot Gris24%
Riesling19%
Sylvaner18%
Pinot Blanc6%
Muscat Blanc3%
Region Alsace
Soil Clay and limestone
Vineyard Yield 56 hL/ha
Estate Grown Yes
Fermentation Vessels Temperature Controlled Vats
Pressing Method Gravity Fill, Small Tubs
Closure Diam Cork
Production Details Hand harvested grapes from predominantly clay and limestone vineyards in and around Riquewihr. Must decanted for a few hours after pressing, fermented in temperature-controlled vats at 18-24°C. Racked once before natural clarification during winter. Lightly filtered before bottling in spring. Aged in cellars before release. 2023 was a drought year with dry and healthy conditions.
Tartaric Acid 5.57 g/L
2022 Technical Specifications
Alcohol 13.7%
Residual Sugar 3.7 g/L
pH 3.36
Total Acidity 5.16 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Gewurztraminer, Sylvaner, Pinot Blanc, Pinot Gris, Riesling, Muscat Blanc
Gewurztraminer33%
Sylvaner30%
Pinot Blanc17%
Pinot Gris7%
Riesling7%
Muscat Blanc6%
Region Alsace
Soil Clay and limestone
Vineyard Yield 56 hL/ha
Estate Grown Yes
Fermentation Vessels Temperature Controlled Vats
Pressing Method Gravity Fill, Small Tubs
Closure Diam Cork
Production Details Hand harvested grapes from predominantly clay and limestone vineyards in and around Riquewihr. Must decanted for a few hours after pressing, fermented in temperature-controlled vats at 18-24°C. Racked once before natural clarification during winter. Lightly filtered before bottling in spring. Aged in cellars before release. 2022 was an early vintage marked by drought and high ripeness.
Tartaric Acid 5.16 g/L
2021 Technical Specifications
Alcohol 12.94%
Residual Sugar 4.87 g/L
pH 3.34
Total Acidity 5.62 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Gewurztraminer, Pinot Gris, Riesling, Pinot Blanc, Sylvaner, Muscat Blanc
Gewurztraminer32%
Pinot Gris25%
Riesling15%
Pinot Blanc15%
Sylvaner10%
Muscat Blanc3%
Region Alsace
Soil Clay and limestone
Vineyard Yield 55 hL/ha
Estate Grown Yes
Fermentation Vessels Temperature Controlled Vats
Pressing Method Gravity Fill, Small Tubs
Closure Diam Cork
Production Details Hand harvested grapes from predominantly clay and limestone vineyards in and around Riquewihr. Must decanted for a few hours after pressing, fermented in temperature-controlled vats at 18-24°C. Racked once before natural clarification during winter. Lightly filtered before bottling in spring. Aged in cellars before release. 2021 was a challenging vintage with severe frost and mildew damage, resulting in short yields.
Tartaric Acid 5.62 g/L
2020 Technical Specifications
Alcohol 12.94%
Residual Sugar 4.7 g/L
pH 3.27
Total Acidity 5.71 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Region Alsace
Soil Clay and limestone
Vineyard Yield 65 hL/ha
Estate Grown Yes
Fermentation Vessels Temperature Controlled Vats
Pressing Method Gravity Fill, Small Tubs
Closure Diam Cork
Production Details Hand harvested grapes from predominantly clay and limestone vineyards in and around Riquewihr. Must decanted for a few hours after pressing, fermented in temperature-controlled vats at 18-24°C. Racked once before natural clarification during winter. Lightly filtered before bottling in spring. Aged in cellars before release. 2020 was a vintage marked by sun and excellent resilience to drought.
Tartaric Acid 5.71 g/L
2019 Technical Specifications
Alcohol 13.5%
Residual Sugar 4.4 g/L
pH 3.38
Total Acidity 5.71 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Region Alsace
Soil Clay and limestone
Vineyard Yield 65 hL/ha
Estate Grown Yes
Fermentation Vessels Temperature Controlled Vats
Pressing Method Gravity Fill, Small Tubs
Closure Diam Cork
Production Details Hand harvested grapes from predominantly clay and limestone vineyards in and around Riquewihr. Must decanted for a few hours after pressing, fermented in temperature-controlled vats at 18-24°C. Racked once before natural clarification during winter. Lightly filtered before bottling in spring. Aged in cellars before release. 2019 was an extreme vintage with short quantities, no botrytis wines produced.
Tartaric Acid 5.71 g/L
2018 Technical Specifications
Alcohol 12.7%
Residual Sugar 4.3 g/L
pH 3.2
Total Acidity 6.06 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Region Alsace
Soil Clay and limestone
Vineyard Yield 65 hL/ha
Estate Grown Yes
Fermentation Vessels Temperature Controlled Vats
Pressing Method Gravity Fill, Small Tubs
Closure Diam Cork
Production Details Hand harvested grapes from predominantly clay and limestone vineyards in and around Riquewihr. Must decanted for a few hours after pressing, fermented in temperature-controlled vats at 18-24°C. Racked once before natural clarification during winter. Lightly filtered before bottling in spring. Aged in cellars before release. 2018 was described as a mythical year with warm conditions and record early harvest date (September 5th).
Tartaric Acid 6.06 g/L
Producer Information
Website
Address
3 Rue de la Première Armée, 68340 Riquewihr, France
Phone
+33 (0)3 89 47 92 15
Email
Owner
Hugel Family (12th-13th generation)
Cellarmaster
Marc Hugel