Technical Specifications
Alcohol 12.5%
Residual Sugar 0.3 g/L
pH 3.46
Total Acidity 5.56 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Pinot Noir
Pinot Noir100%
Drinking Window 2024-2028
Classification Alsace AOC
Region Alsace
Soil Granite, Sandstone, Marl and limestone
Sites Estate and grower vineyards at Rodern and Saint-Hippolyte in southern Alsace
Vine Age at least 40 years
Fermentation Vessels Stainless-steel vats and old casks for blending and malolactic fermentation; large foudres and concrete tanks for élevage
Pressing Method Gentle Pneumatic Pressing After Destemming
Maceration 8 days
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Closure Natural Cork
Production Details Fruit was selected at maturity and completely destemmed, gently pneumatic pressed, and cold-macerated for eight days. Malolactic fermentation occurred after blending in stainless-steel vats and old casks; the wine was raised in large foudres and concrete tanks, with no long lees ageing, and bottled after three months in stainless steel. Palm Bay reports residual sugar below 0.3 g/L, retained here as a bound rather than an exact residual-sugar value. Enotria recommends serving at 14–15 °C.
Certifications Organic
Tasting Notes Red and black berries, Morello cherry, kirsch, subtle smoke and forest floor; supple velvety tannins and juicy freshness
Food Pairing Ham, charcuterie, bruschetta, roast pork, vegetable tempura, Japanese barbecue, salmon and other meaty fish
▸ Sources (3)
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1000258 | — | — | wine-searcher.com ↗ |
Producer Information
Website
Address
15 Route de Bergheim, 68150 Ribeauvillé, France
Phone
+33 (0)3 89 73 60 30
Email
Owner
Trimbach Family (12th-13th generations)
Cellarmaster
Pierre Trimbach (Winemaker)