2023 Technical Specifications
Alcohol 12.5%
Residual Sugar 1.2 g/L
Total Acidity 5.5 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Pinot Blanc and Pinot Auxerrois; proportions not stated
Drinking Window drink now; potential 5 years
Classification Organic certified (Ecocert), Biodynamic certified (Biodyvin)
Region Alsace
Soil Ferruginous clay, Stony and rich in quartz
Elevation 200.0 meters
Orientation South
Estate Grown Yes
Vine Age 20 to 40 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 10-12°C · 50-54°F
Production Volume 22,880 bottles
Bottles22,880
Magnums1,140
Production Details Fermented with indigenous yeasts and aged on lees in oak foudre for one year before bottling.
Certifications Ecocert, Biodyvin
Tartaric Acid 5.5 g/L
Tasting Notes
Nose: expressive, fruity, floral
Palate: explosive, dense, juicy, fresh, saline finish
Food Pairing aperitif, salads, asparagus, charcuterie, choucroute, tartes flambees
2022 Technical Specifications
Alcohol 12.5%
Residual Sugar 0.2 g/L
Total Acidity 6.5 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Pinot Blanc, Pinot Auxerrois
Pinot Blanc50%
Pinot Auxerrois50%
Drinking Window ready to drink; potential for 5 years
Region Alsace
Soil Ferruginous clay, Stony, Rich in quartz
Elevation 200.0 meters
Orientation South
Estate Grown Yes
Vine Age 20 to 40 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
Production Volume 13,083 bottles
Bottles13,083
Magnums1,200
Production Details Certified Organic (Ecocert) and Biodynamic (Biodyvin). Fermentation with indigenous yeasts. Aged on lees in oak foudres for one year before bottling.
Certifications Ecocert, Biodyvin
Tartaric Acid 6.5 g/L
Tasting Notes
Nose: fruity, floral, expressive
Palate: dense, juicy, fresh, saline
Food Pairing aperitif, salads, asparagus, charcuterie, sauerkraut, tartes flambées
Sources: www.kreydenweiss.com ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 12.5%
Residual Sugar 2.2 g/L
Total Acidity 10.2 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Drinking Window drink now; potential 5 years
Classification Organic certified (Ecocert), Biodynamic certified (Biodyvin)
Region Alsace
Soil Ferruginous clay, Stony and rich in quartz
Elevation 200.0 meters
Orientation South
Estate Grown Yes
Vine Age 20 to 40 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
Serving Temperature 10-12°C · 50-54°F
Production Volume 4,786 bottles
Bottles4,786
Magnums600
Production Details Fermented with indigenous yeasts and aged on lees in oak foudre for 14 months before bottling.
Certifications Ecocert, Biodyvin
Tartaric Acid 10.2 g/L
Tasting Notes
Nose: expressive, fruity, floral
Palate: explosive, dense, juicy, fresh, saline finish
Food Pairing aperitif, salads, asparagus, charcuterie, choucroute, tartes flambees
Sources: www.kreydenweiss.com ↗ · Compare this vintage
2020 Technical Specifications
Alcohol 12.5%
Residual Sugar 3.8 g/L
Total Acidity 7.9 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Drinking Window drink now; potential 5 years
Classification Organic certified (Ecocert), Biodynamic certified (Biodyvin)
Region Alsace
Soil Ferruginous clay, Stony and rich in quartz
Elevation 200.0 meters
Orientation South
Estate Grown Yes
Vine Age 20 to 40 years
Fermentation Vessels Oak Foudre
Pressing Method Slow Whole-Cluster Pressing
Natural Yeast Yes
Indigenous Yeast Yes
Oak Aging 15 months
Lees Aging 15 months
Oak Types oak foudre
Serving Temperature 10-12°C · 50-54°F
Production Volume 16,765 bottles
Bottles16,765
Production Details Fermented with indigenous yeasts and aged on lees in oak foudre for 15 months before bottling.
Certifications Ecocert, Biodyvin
Tartaric Acid 7.9 g/L
Tasting Notes
Nose: expressive, fruity, floral
Palate: explosive, dense, juicy, fresh, saline finish
Food Pairing aperitif, salads, asparagus, charcuterie, choucroute, tartes flambees
Sources: www.kreydenweiss.com ↗ · Compare this vintage
2019 Technical Specifications
Alcohol 13.5%
Residual Sugar 3.8 g/L
Total Acidity 7.9 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Pinot Blanc and Pinot Auxerrois; proportions not stated
Drinking Window drink now; potential 5 years
Classification Organic certified (Ecocert)
Region Alsace
Soil Ferruginous clay, Stony and rich in quartz
Elevation 200.0 meters
Orientation South
Estate Grown Yes
Vine Age 20 to 40 years
Fermentation Vessels Oak Foudre
Pressing Method Slow Whole-Cluster Pressing
Natural Yeast Yes
Indigenous Yeast Yes
Oak Aging 15 months
Lees Aging 15 months
Oak Types oak foudre
Serving Temperature 10-12°C · 50-54°F
Production Volume 15,225 bottles
Bottles15,225
Production Details Fermented with indigenous yeasts and aged on lees in oak foudre for 15 months before bottling.
Certifications Ecocert
Tartaric Acid 7.9 g/L
Tasting Notes
Nose: expressive, fruity, floral
Palate: explosive, dense, juicy, fresh, saline finish
Food Pairing aperitif, salads, asparagus, charcuterie, choucroute, tartes flambees
Producer Information
Website
Address
12, rue Deharbe, 67140 Andlau, France
Owner
Marc Kreydenweiss
Cellarmaster
Antoine Kreydenweiss