Appellation: AOC Alsace
Grape varieties: Pinot Noir
Soil: Old vines established on loess soils, calcareous silts of wind origin.
Culture: Biodynamic
Harvest: Manual with sorting
Vinification: Natural fermentation, without the addition of yeast or chaptalization. Direct pressing, for 12 hours, in a pneumatic press. Natural aging for 11 months, on fine lees, in century-old oak barrels. A non-interventionist vinification, without excessive filtration, protected from modern oenological techniques, preserving as much as possible the intrinsic quality of the grapes. The filtration was not sterilizing, which would strip the wine too much, but simply allowed the wine to be depleted of yeast before bottling, and to avoid the risk of refermentation due to the presence of residual sugars.
Sweetness: Mild
Alcohol content: 13.5%
Serving temperature: 14°C
Cellaring potential: 50 years
