Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Lowest shop price | 2019 / 750ml | ≈ $32.67Original CHF 27.00 | terravigna.ch ↗ |
2023 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
Grape Varieties Riesling and Pinot Gris
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
2022 Technical Specifications
Alcohol 12.0%
Residual Sugar 1.1 g/L
Total Acidity 7.8 g/L
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties Riesling and Pinot Gris
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 35 years
Fermentation Vessels Oak Foudre
Pressing Method Slow Whole-Cluster Pressing
Natural Yeast Yes
Indigenous Yeast Yes
Oak Aging 14 months
Lees Aging 14 months
Oak Types oak foudre
Unfiltered Yes
Serving Temperature 11-13°C · 52-55°F
Production Volume 5,671 bottles
Bottles5,671
Magnums600
Jeroboams30
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 14 months before bottling. Unfiltered and without added sulfites.
Certifications Ecocert, Biodyvin
Tartaric Acid 7.8 g/L
Tasting Notes
Nose: pure, white fruits
Palate: straight, tense, fine minerality, salivating
Food Pairing seafood, fish, tartes flambees
2021 Technical Specifications
Alcohol 12.5%
Residual Sugar 1.1 g/L
Total Acidity 9.2 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 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 35 years
Fermentation Vessels Oak Foudre
Pressing Method Slow Whole-Cluster Pressing
Natural Yeast Yes
Indigenous Yeast Yes
Oak Aging 14 months
Lees Aging 14 months
Oak Types oak foudre
Unfiltered Yes
Serving Temperature 11-13°C · 52-55°F
Production Volume 1,118 bottles
Bottles1,118
Magnums300
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 14 months before bottling. Unfiltered and without added sulfites.
Certifications Ecocert, Biodyvin
Tartaric Acid 9.2 g/L
Tasting Notes
Nose: pure, white fruits
Palate: straight, tense, fine minerality, salivating
Food Pairing seafood, fish, tartes flambees
Sources: www.kreydenweiss.com ↗ · Compare this vintage
2020 Technical Specifications
Alcohol 13.0%
Residual Sugar 0.3 g/L
Total Acidity 8 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 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 1,640 bottles
Bottles1,640
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 and without added sulfites.
Certifications Ecocert, Biodyvin
Tartaric Acid 8.0 g/L
Tasting Notes
Nose: pure, white fruits
Palate: straight, tense, fine minerality, salivating
Food Pairing seafood, fish, tartes flambees
Sources: www.kreydenweiss.com ↗ · Compare this vintage
2019 Technical Specifications
Alcohol 13.5%
Residual Sugar 0.7 g/L
Total Acidity 7.6 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 4,583 bottles
Bottles4,583
Magnums110
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 and without added sulfites.
Certifications Ecocert, Biodyvin
Tartaric Acid 7.6 g/L
Tasting Notes
Nose: pure, white fruits
Palate: straight, tense, fine minerality, salivating
Food Pairing seafood, fish, tartes flambees
Sources: www.kreydenweiss.com ↗ · Compare this vintage
2018 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
Sources: www.kreydenweiss.com ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Shop price | 2019 / 750ml | ≈ $32.67Original CHF 27.00 | terravigna.ch ↗ |
Producer Information
Website
Address
12, rue Deharbe, 67140 Andlau, France
Owner
Marc Kreydenweiss
Cellarmaster
Antoine Kreydenweiss