2021 Technical Specifications
Alcohol 12.5%
Residual Sugar 0.24 g/L
Total Acidity 8.9 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Riesling
Riesling100%
Drinking Window drink now or cellar; potential 15 years
Classification Organic certified (Ecocert), Biodynamic certified (Biodyvin)
Region Alsace
Soil Blue-grey schist of villé
Elevation 250-350 meters
Orientation South-East
Estate Grown Yes
Vine Age 25 years
Fermentation Vessels Oak Foudre
Pressing Method Slow Whole-Cluster Pressing
Natural Yeast Yes
Indigenous Yeast Yes
Oak Aging 26 months
Lees Aging 26 months
Oak Types oak foudre
Unfiltered Yes
Serving Temperature 11-13°C · 52-55°F
Production Volume 1,700 bottles
Bottles1,700
Production Details Biodynamically farmed. Fermented with indigenous yeasts and aged on lees in oak foudre for 26 months before bottling. Unfiltered and without added sulfites.
Certifications Ecocert, Biodyvin
Tartaric Acid 8.9 g/L
Tasting Notes
Nose: pure, flinty
Palate: long, saline, stony
Food Pairing seafood, fish, fruit tart
2020 Technical Specifications
Alcohol 12.5%
Residual Sugar 0.2 g/L
Total Acidity 10.6 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Riesling
Riesling100%
Drinking Window drink now or cellar; potential 15 years
Classification Organic certified (Ecocert), Biodynamic certified (Biodyvin)
Region Alsace
Soil Blue-grey schist of villé
Elevation 250-350 meters
Orientation South-East
Estate Grown Yes
Vine Age 25 years
Fermentation Vessels Oak Foudre
Pressing Method Slow Whole-Cluster Pressing
Natural Yeast Yes
Indigenous Yeast Yes
Oak Aging 25 months
Lees Aging 25 months
Oak Types oak foudre
Serving Temperature 11-13°C · 52-55°F
Production Volume 2,968 bottles
Bottles2,968
Production Details Biodynamically farmed. Fermented with indigenous yeasts and aged on lees in oak foudre for 25 months before bottling.
Certifications Ecocert, Biodyvin
Tartaric Acid 10.6 g/L
Tasting Notes
Nose: pure, flinty
Palate: long, saline, stony
Food Pairing seafood, fish, fruit tart
Sources: www.kreydenweiss.com ↗ · Compare this vintage
2019 Technical Specifications
Alcohol 13.0%
Residual Sugar 2.1 g/L
Total Acidity 8.7 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Riesling
Riesling100%
Drinking Window drink now or cellar; potential 15 years
Classification Organic certified (Ecocert), Biodynamic certified (Biodyvin)
Region Alsace
Soil Blue-grey schist of villé
Elevation 250-350 meters
Orientation South-East
Estate Grown Yes
Vine Age 20 years
Fermentation Vessels Oak Foudre
Pressing Method Slow Whole-Cluster Pressing
Natural Yeast Yes
Indigenous Yeast Yes
Oak Aging 21 months
Lees Aging 21 months
Oak Types oak foudre
Serving Temperature 11-13°C · 52-55°F
Production Volume 2,038 bottles
Bottles2,038
Production Details Biodynamically farmed. Fermented with indigenous yeasts and aged on lees in oak foudre for 21 months before bottling.
Certifications Ecocert, Biodyvin
Tartaric Acid 8.7 g/L
Tasting Notes
Nose: pure, flinty
Palate: long, saline, stony
Food Pairing seafood, fish, fruit tart
2018 Technical Specifications
Alcohol 13.5%
Residual Sugar 1 g/L
Total Acidity 7.7 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Riesling
Riesling100%
Drinking Window drink now or cellar; potential 15 years
Classification Organic certified (Ecocert), Biodynamic certified (Biodyvin)
Region Alsace
Soil Blue-grey schist of villé
Elevation 250-350 meters
Orientation South-East
Estate Grown Yes
Vine Age 20 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 11-13°C · 52-55°F
Production Volume 3,000 bottles
Bottles3,000
Production Details Biodynamically farmed. Fermented with indigenous yeasts and aged on lees in oak foudre for 1 year before bottling.
Certifications Ecocert, Biodyvin
Tartaric Acid 7.7 g/L
Tasting Notes
Nose: pure, flinty
Palate: long, saline, stony
Food Pairing seafood, fish, fruit tart
Producer Information
Website
Address
12, rue Deharbe, 67140 Andlau, France
Owner
Marc Kreydenweiss
Cellarmaster
Antoine Kreydenweiss