Technical Specifications
Alcohol 13.0%
Residual Sugar 2.6 g/L
Total Acidity 7.7 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Drinking Window ready to drink 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 30 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 9,500 bottles
Bottles9,500
Magnums300
Jeroboams10
Production Details Vineyard farmed according to biodynamic principles with respect for biodiversity. Slow whole-cluster pressing, alcoholic and malolactic fermentation with indigenous yeasts, aged on lees in oak foudre for 1 year before bottling. Unfiltered.
Certifications Ecocert, Biodyvin
Tartaric Acid 7.7 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