Technical Specifications
Alcohol 12.5%
Residual Sugar 1.2 g/L
Total Acidity 5.5 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Drinking Window drink now; potential 5 years
Classification Organic certified (Ecocert), Biodynamic certified (Biodyvin)
Region Alsace
Soil Ferruginous clay, Stony and rich in quartz
Elevation 200.0 meters
Orientation South
Estate Grown Yes
Vine Age 20 to 40 years
Fermentation Vessels Oak Foudre
Pressing Method Slow Whole-Cluster Pressing
Natural Yeast Yes
Indigenous Yeast Yes
Oak Aging 12 months
Lees Aging 1 year
Oak Types oak foudre
Serving Temperature 10-12°C · 50-54°F
Production Volume 22,880 bottles
Bottles22,880
Magnums1,140
Production Details Fermented with indigenous yeasts and aged on lees in oak foudre for one year before bottling.
Certifications Ecocert, Biodyvin
Tartaric Acid 5.5 g/L
Tasting Notes
Nose: expressive, fruity, floral
Palate: explosive, dense, juicy, fresh, saline finish
Food Pairing aperitif, salads, asparagus, charcuterie, choucroute, tartes flambees
▸ Sources (1)
Producer Information
Website
Address
12, rue Deharbe, 67140 Andlau, France
Owner
Marc Kreydenweiss
Cellarmaster
Antoine Kreydenweiss