Pinot Auxerrois (70%), Pinot Blanc (30%)
Finca: Clos des Capucins, a sandy soil, with silt and granite pebbles.
Finca: Clos des Capucins, a sandy soil, with silt and granite pebbles
Vineyards: Biodynamic viticulture. Short pruning to keep production low. No chemical fertilizers, herbicides or systemic pesticides are used.
Vineyards: Biodynamic viticulture
Harvesting: Manual, delayed until the grapes have reached optimum ripeness, with a little botrytis that reinforces the body and aromatic expression of the wine.
Harvesting: Manual, delayed until the grapes have reached optimum ripeness, with a little botrytis that reinforces the body and aromatic expression of the wine.
Making: Gentle pneumatic pressing of the whole grapes. Static racking, fermentation in old oak vats without external yeast (indigenous yeasts). No new wood is used to preserve the fruitiness of the Alsatian varieties.
Acidity: 6.9 g/l (tartaric acid).
13.3% vol. Residual sugar: 2.8 g/l. Acidity: 6.9 g/l (tartaric acid)
Tasting notes: Delicate aromas of green apple and white flowers. The palate is rich, vibrant and perfectly balanced thanks to an interesting contrast between the freshness of the acidity and the ripeness of the fruit. Firm and persistent finish.
