2023 Technical Specifications
Alcohol 13.0%
Residual Sugar 0.2 g/L
Total Acidity 6.6 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Gewurztraminer
Gewurztraminer100%
Drinking Window drink now or cellar; potential 10 years
Classification Organic certified (Ecocert), Biodynamic certified (Biodyvin)
Region Alsace
Soil Granitic sand alluvium
Elevation 220.0 meters
Orientation East
Estate Grown Yes
Vine Age 12 years
Fermentation Vessels Oak Demi Muid
Pressing Method Slow Whole-Cluster Pressing
Natural Yeast Yes
Indigenous Yeast Yes
Maceration 7 days
Oak Aging 12 months
Lees Aging 1 year
Oak Types oak demi-muid
Unfiltered Yes
Serving Temperature 11-13°C · 52-55°F
Production Volume 1,462 bottles
Bottles1,462
Production Details Entirely horse-worked vineyard. One week skin maceration, slow whole-cluster pressing, indigenous fermentation, and 1 year aging on lees in oak demi-muids before bottling. Unfiltered and without added sulfites.
Certifications Ecocert, Biodyvin
Tartaric Acid 6.6 g/L
Tasting Notes
Nose: peony, tobacco
Palate: fine tannins, supple tannins, structured
Food Pairing aperitif, fish, dessert, cheese
2022 Technical Specifications
Alcohol 11.5%
Residual Sugar 0.2 g/L
Total Acidity 5.8 g/L
Calories (estimated) 95 kcal / glass
150ml glass95 kcal
750ml bottle475 kcal
Grape Varieties Gewurztraminer
Gewurztraminer100%
Drinking Window drink now or cellar; potential 10 years
Classification Organic certified (Ecocert), Biodynamic certified (Biodyvin)
Region Alsace
Soil Granitic sand alluvium
Elevation 220.0 meters
Orientation East
Estate Grown Yes
Vine Age 10 years
Fermentation Vessels Oak Demi Muid
Pressing Method Slow Whole-Cluster Pressing
Natural Yeast Yes
Indigenous Yeast Yes
Maceration 7 days
Oak Aging 12 months
Lees Aging 1 year
Oak Types oak demi-muid
Unfiltered Yes
Serving Temperature 11-13°C · 52-55°F
Production Volume 519 bottles
Bottles519
Production Details Entirely horse-worked vineyard. One week skin maceration, slow whole-cluster pressing, indigenous fermentation, and 1 year aging on lees in oak demi-muid before bottling. Unfiltered and without added sulfites.
Certifications Ecocert, Biodyvin
Tartaric Acid 5.8 g/L
Tasting Notes
Nose: peony, tobacco
Palate: fine tannins, supple tannins, structured
Food Pairing aperitif, fish, dessert, cheese
2020 Technical Specifications
Alcohol 12.0%
Residual Sugar 0.9 g/L
Total Acidity 4.7 g/L
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties Gewurztraminer
Gewurztraminer100%
Drinking Window drink now or cellar; potential 10 years
Classification Organic certified (Ecocert), Biodynamic certified (Biodyvin)
Region Alsace
Soil Granitic sand alluvium
Elevation 220.0 meters
Orientation East
Estate Grown Yes
Vine Age less than 10 years
Fermentation Vessels Oak Demi Muid
Pressing Method Slow Whole-Cluster Pressing
Natural Yeast Yes
Indigenous Yeast Yes
Maceration 7 days
Oak Aging 12 months
Lees Aging 1 year
Oak Types oak demi-muid
Unfiltered Yes
Serving Temperature 11-13°C · 52-55°F
Production Volume 825 bottles
Bottles825
Production Details Entirely horse-worked vineyard. One week skin maceration, slow whole-cluster pressing, indigenous fermentation, and 1 year aging on lees in oak demi-muid before bottling. Unfiltered and without added sulfites.
Certifications Ecocert, Biodyvin
Tartaric Acid 4.7 g/L
Tasting Notes
Nose: peony, tobacco
Palate: fine tannins, supple tannins, structured
Food Pairing aperitif, fish, dessert, cheese
2019 Technical Specifications
Alcohol 13.0%
Residual Sugar 0.4 g/L
Total Acidity 4.6 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Gewurztraminer
Gewurztraminer100%
Drinking Window drink now or cellar; potential 10 years
Classification Organic certified (Ecocert), Biodynamic certified (Biodyvin)
Region Alsace
Soil Granitic sand alluvium
Elevation 220.0 meters
Orientation East
Estate Grown Yes
Vine Age less than 10 years
Fermentation Vessels Oak Demi Muid
Pressing Method Slow Whole-Cluster Pressing
Natural Yeast Yes
Indigenous Yeast Yes
Maceration 7 days
Oak Aging 12 months
Lees Aging 1 year
Oak Types oak demi-muid
Unfiltered Yes
Serving Temperature 11-13°C · 52-55°F
Production Volume 816 bottles
Bottles816
Production Details Entirely horse-worked vineyard. One week skin maceration, slow whole-cluster pressing, indigenous fermentation, and 1 year aging on lees in oak demi-muid before bottling. Unfiltered and without added sulfur.
Certifications Ecocert, Biodyvin
Tartaric Acid 4.6 g/L
Tasting Notes
Nose: peony, tobacco
Palate: fine tannins, supple tannins, structured
Food Pairing aperitif, fish, dessert, cheese
Producer Information
Website
Address
12, rue Deharbe, 67140 Andlau, France
Owner
Marc Kreydenweiss
Cellarmaster
Antoine Kreydenweiss