Strict selection and sorting of the grapes in the vineyards. Gently pressed pneumatically for 2-3 hours. The juice drains away by gravity. The juice from the last 30 minutes of pressing is kept separate and sold in bulk. Natural clarification of the juice. The following 3-4 days fermentation begins and lasts 2-4 weeks depending on the vintages and grape varieties. Racking is used to separate the lees from the juice. No malolactic fermentation, which preserves the purity of the fruit, freshness and natural ripe acidity. The wine remains in barrels or stainless steel tanks until bottling, which begins in April and ends in September. Pinot Blanc and Muscat are usually released 1 year after harvest; Riesling and Gewürztraminer are released 2 years after bottling. A longer bottle maturation in the cellar of 5-7 years is maintained for the best Rieslings, Gewürztraminers, Pinot Gris, Grand Crus and Clos Ste Hunes.
| Alcohol: | 13% |
| Volume: | 75cl |
