Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Lowest shop price | 2017 / 750ml | ≈ $59.28Original CHF 49.00 | terravigna.ch ↗ |
2021 Technical Specifications
Alcohol 13.5%
Residual Sugar 1.4 g/L
Total Acidity 7.8 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Riesling
Riesling100%
Drinking Window drink now or cellar; potential 20 years
Classification Organic certified (Ecocert), Biodynamic certified (Biodyvin)
Region Wiebelsberg
Soil Pink vosges sandstone, Sand
Elevation 230-300 meters
Orientation South
Estate Grown Yes
Vine Age 25 to 45 years
Fermentation Vessels Oak Foudre
Pressing Method Slow Whole-Cluster Pressing
Natural Yeast Yes
Indigenous Yeast Yes
Oak Aging 26 months
Lees Aging 26 months
Oak Types oak foudre
Serving Temperature 12-14°C · 54-57°F
Production Volume 6,528 bottles
Bottles6,528
Magnums300
Jeroboams20
Production Details Vineyard partly horse-worked. Fermented with indigenous yeasts and aged on lees in oak foudre for 26 months before bottling.
Certifications Ecocert, Biodyvin
Tartaric Acid 7.8 g/L
Tasting Notes
Nose: ripe, rich
Palate: harmonious, fine, generous, saline, acid tension
Food Pairing shellfish, crustaceans, fish, white meat
2020 Technical Specifications
Alcohol 13.5%
Residual Sugar 5.4 g/L
Total Acidity 10.4 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Riesling
Riesling100%
Drinking Window drink now or cellar; potential 20 years
Classification Organic certified (Ecocert), Biodynamic certified (Biodyvin)
Region Wiebelsberg
Soil Pink vosges sandstone, Sand
Elevation 230-300 meters
Orientation South
Estate Grown Yes
Vine Age 25 to 45 years
Fermentation Vessels Oak Foudre
Pressing Method Slow Whole-Cluster Pressing
Natural Yeast Yes
Indigenous Yeast Yes
Oak Aging 25 months
Lees Aging 25 months
Oak Types oak foudre
Serving Temperature 12-14°C · 54-57°F
Production Volume 6,460 bottles
Bottles6,460
Magnums200
Jeroboams12
Production Details Vineyard partly horse-worked. Fermented with indigenous yeasts and aged on lees in oak foudre for 25 months before bottling.
Certifications Ecocert, Biodyvin
Tartaric Acid 10.4 g/L
Tasting Notes
Nose: ripe, rich
Palate: harmonious, fine, generous, saline, acid tension
Food Pairing shellfish, crustaceans, fish, white meat
2019 Technical Specifications
Alcohol 14.0%
Residual Sugar 6.1 g/L
Total Acidity 8.8 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Riesling
Riesling100%
Drinking Window drink now or cellar; potential 20 years
Classification Organic certified (Ecocert), Biodynamic certified (Biodyvin)
Region Wiebelsberg
Soil Pink vosges sandstone, Sand
Elevation 230-300 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 21 months
Lees Aging 21 months
Oak Types oak foudre
Serving Temperature 12-14°C · 54-57°F
Production Volume 5,516 bottles
Bottles5,516
Magnums100
Jeroboams10
Production Details Vineyard partly horse-worked. Fermented with indigenous yeasts and aged on lees in oak foudre for 21 months before bottling.
Certifications Ecocert, Biodyvin
Tartaric Acid 8.8 g/L
Tasting Notes
Nose: ripe, rich
Palate: harmonious, fine, generous, saline, acid tension
Food Pairing shellfish, crustaceans, fish, white meat
2018 Technical Specifications
Alcohol 13.5%
Residual Sugar 1.1 g/L
Total Acidity 7.5 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Riesling
Riesling100%
Drinking Window drink now or cellar; potential 20 years
Classification Organic certified (Ecocert), Biodynamic certified (Biodyvin)
Region Wiebelsberg
Soil Pink vosges sandstone, Sand
Elevation 230-300 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 16 months
Lees Aging 16 months
Oak Types oak foudre
Serving Temperature 12-14°C · 54-57°F
Production Volume 3,570 bottles
Bottles3,570
Magnums100
Jeroboams10
Production Details Vineyard partly horse-worked. Fermented with indigenous yeasts and aged on lees in oak foudre for 16 months before bottling.
Certifications Ecocert, Biodyvin
Tartaric Acid 7.5 g/L
Tasting Notes
Nose: ripe, rich
Palate: harmonious, fine, generous, saline, acid tension
Food Pairing shellfish, crustaceans, fish, white meat
Sources: www.kreydenweiss.com ↗ · Compare this vintage
2017 Technical Specifications
Alcohol 13.0%
Residual Sugar 2.6 g/L
Total Acidity 7.5 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Riesling
Riesling100%
Drinking Window drink now or cellar; potential 20 years
Classification Organic certified (Ecocert), Biodynamic certified (Biodyvin)
Region Wiebelsberg
Soil Pink vosges sandstone, Sand
Elevation 230-300 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 23 months
Lees Aging 23 months
Oak Types oak foudre
Serving Temperature 12-14°C · 54-57°F
Production Volume 5,712 bottles
Bottles5,712
Magnums200
Jeroboams20
Production Details Vineyard partly horse-worked. Fermented with indigenous yeasts and aged on lees in oak foudre for 23 months before bottling.
Certifications Ecocert, Biodyvin
Tartaric Acid 7.5 g/L
Tasting Notes
Nose: ripe, rich
Palate: harmonious, fine, generous, saline, acid tension
Food Pairing shellfish, crustaceans, fish, white meat
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Shop price | 2017 / 750ml | ≈ $59.28Original CHF 49.00 | terravigna.ch ↗ |
Producer Information
Website
Address
12, rue Deharbe, 67140 Andlau, France
Owner
Marc Kreydenweiss
Cellarmaster
Antoine Kreydenweiss