Soil:

Kientzheim's calcareous clay.

Vinification:

Thanks to the natural yeast on the grape skins the musts start fermenting spontaneously. The process is carried out in stainless-steel vats at controlled temperatures, to enhance the expression of the Pinot Noir's aromas, and lasts 7 to 10 days. Once the fermentation is over, the wine is matured. This stage is essential, in order to fix its structure and aromas.

Elevage:

The wine is left in stainless steel until bottling in springtime, and is then left to mature for a further year in bottle before being offered for sale.

Tasting notes:

When & with what:

Serve chilled and decanted with red meats: sirloin and beef tenderloin
This lovely Pinot Noir will pair extremely well with a veal filet mignon with a lightly spicy sauce and mashed celeri.
But it will also win you over on its own, thanks to its fruitiness and finesse.

Press:

- Pinot Noir 2016 : 2018 Decanter World Wine COMMENDED- 84 points
- Pinot Noir 2016 : 2018 International Wine Chagllenge - BRONZE