2025 Technical Specifications
Alcohol 12.0%
Residual Sugar 2.5 g/L
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties 80% Pinot Auxerrois, 20% Pinot Blanc
Drinking Window 3–5 years
Classification AOC Alsace
Region Alsace
Soil Gravelly-sandy colluvial substrate with alluvium and stones, Described as similar to graves soils
Vineyard Yield 45 hL/ha
Sites Rotenberg, on the north side of Grand Cru Hengst, and Herrenweg parcels in Turckheim and Wintzenheim
Vine Age 40
Fermentation Vessels Century-old wooden foudres
Pressing Method Hand-Harvested Whole Bunches, Pneumatically Pressed For 5–8 Hours
Indigenous Yeast Yes
Contains Added Sulfites Yes
Production Details Fruit comes exclusively from organic and biodynamic cultivation. Fermentation is spontaneous, without added enzymes, selected yeast or chaptalization, and lasts 1–4 months in century-old wooden foudres. The wine then remains on fine lees in old foudres until bottling in late February.
Tartaric Acid 5.0 g/L
Tasting Notes Lilac, flowering trees, white peach and juicy white fruit; bright, refreshing and perfumed
Food Pairing Fish terrines, mussels, cockles, quiche, omelettes, soufflés, vegetable tarts and terrines, spring vegetables, asparagus, radishes, poultry, savory pies and creamy cheeses
Sources: vincod.com ↗ · Compare this vintage
2024 Technical Specifications
Alcohol 12.0%
Residual Sugar 2 g/L
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties 80% Pinot Auxerrois, 20% Pinot Blanc
Drinking Window 2–3 years
Classification AOC Alsace
Region Alsace
Soil Gravelly-sandy colluvial substrate with alluvium and stones, Described as similar to graves soils
Vineyard Yield 45 hL/ha
Sites Rotenberg, on the north side of Grand Cru Hengst, and Herrenweg parcels in Turckheim and Wintzenheim
Vine Age 40
Fermentation Vessels Century-old wooden foudres
Pressing Method Hand-Harvested Whole Bunches, Pneumatically Pressed For 5–8 Hours
Indigenous Yeast Yes
Contains Added Sulfites Yes
Production Details Fruit comes exclusively from organic and biodynamic cultivation. Fermentation is spontaneous, without added enzymes, selected yeast or chaptalization, and lasts 1–4 months in century-old wooden foudres. The wine then remains on fine lees in old foudres until bottling in late February.
Tartaric Acid 6.2 g/L
Tasting Notes Floral, violet, citrus zest, nectarine and jasmine, with fine saline acidity
Food Pairing Fish terrines, mussels, cockles, quiche, omelettes, soufflés, vegetable tarts and terrines, spring vegetables, asparagus, radishes, poultry, savory pies and creamy cheeses
2023 Technical Specifications
Alcohol 12.0%
Residual Sugar 2 g/L
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties 80% Pinot Auxerrois, 20% Pinot Blanc
Drinking Window 2–3 years
Classification AOC Alsace
Region Alsace
Soil Gravelly-sandy colluvial substrate with alluvium and stones, Described as similar to graves soils
Vineyard Yield 45 hL/ha
Sites Rotenberg, on the north side of Grand Cru Hengst, and Herrenweg parcels in Turckheim and Wintzenheim
Vine Age 40
Fermentation Vessels Century-old wooden foudres
Pressing Method Hand-Harvested Whole Bunches, Pneumatically Pressed For 5–8 Hours
Indigenous Yeast Yes
Contains Added Sulfites Yes
Production Details Fruit comes exclusively from organic and biodynamic cultivation. Fermentation is spontaneous, without added enzymes, selected yeast or chaptalization, and lasts 1–4 months in century-old wooden foudres. The wine then remains on fine lees in old foudres until bottling in late February. The tasting prose separately mentions an acidity figure of 5.8 without a unit or analytical basis; this has not been treated as finished-wine total acidity and does not replace the explicitly labeled tartaric-acidity specification of 6.2 g/L.
Tartaric Acid 6.2 g/L
Tasting Notes Fresh fruit, peach and yellow nectarine, with supple texture, fine acidity and a fresh saline finish
Food Pairing Fish terrines, mussels, cockles, quiche, omelettes, soufflés, vegetable tarts and terrines, spring vegetables, asparagus, radishes, poultry, savory pies and creamy cheeses
Sources: vincod.com ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1379242 | — | — | wine-searcher.com ↗ |
Producer Information
Website
Address
76 rue Clemenceau, 68920 Wintzenheim, France
Phone
+33 (0)3 89 27 91 90
Owner
Céline and Isabelle Meyer
Cellarmaster
Isabelle Meyer