Planted between 1992 and 2020 in Kientzheim. Multiple parcels of extremely steep, terraced vineyards. 230m-400m elevation, with topsoil of shallow granitic sand and gravel. Density of 8000 vines/ha.
Viticulture:
Certified Organic (AB) and Biodynamic (Demeter).
WineMaking:
12 hours pressing with whole cluster. Then fermented over ambient yeasts.
Aging:
Aged 12 months on the lees in casks.
Bottling:
Light filtration. Sweetness Level: 0.75 out of 4 – Dry
