Technical Specifications
Alcohol 12.0%
Residual Sugar 0.2 g/L
Total Acidity 7.4 g/L
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
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 230-300 meters
Orientation South-East
Estate Grown Yes
Vine Age 35 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
Unfiltered Yes
Serving Temperature 11-13°C · 52-55°F
Production Volume 9,712 bottles
Bottles9,712
Magnums600
Jeroboams30
Production Details Biodynamically farmed. Fermented with indigenous yeasts and aged on lees in oak foudre for one year before bottling. Unfiltered and without added sulfites.
Certifications Ecocert, Biodyvin
Tartaric Acid 7.4 g/L
Tasting Notes
Nose: pure, white fruits
Palate: straight, tense, fine minerality, salivating
Food Pairing seafood, fish, tartes flambees
Producer Information
Website
Address
12, rue Deharbe, 67140 Andlau, France
Owner
Marc Kreydenweiss
Cellarmaster
Antoine Kreydenweiss