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The harvest is exclusively made by hand, when very ripe grapes affected by noble rot - Botrytis cinerea - . The grapes then very concentrated in sugar by this natural phenomenon are selected and gently pressed . Clarification of juice is done naturally at low temperature. The fermentations are slow and aging on lees for 9 months minimum. The wine once in still patiently aged bottle cellar 2 years before being marketed .
Grape variety : Gewurztraminer
Served between 8° and 10°C
Residual sugar : 61.1 g/l
Alcohol : 13°
Clay and limestone
Aging potential : from 8 to 15 years.