Description
Aromatic organic still white wine from Alsace, 13% ABV, produced by Domaine Mersiol. 2020 vintage, 0.75L bottle. A Gewürztraminer that expresses the soul of Alsace, with the passion of a family that has been producing wine since 1946. The bouquet recalls the variety's classic vegetal notes, enriched with pleasant hints of sweet spices, ripe fruit, and caramel. Golden yellow. Soft and enveloping, it captivates the palate with a warm and fruity sip, leading to a lovely savory finish.
Details
Perfume
Color
Taste
Serve at:
12 - 14 °C.
Longevity:
05 - 10 years
Pairings
- Start up year: 1946
- Hectares: 12
In 1960, the Estate was expended with the marriage of Guy Mersiol to Anne-Lise Ruhlmann whose family owned an adjoining Estate. These wines are now sold as “Domaine Mersiol”.
12 hectares are now planted; 3.5 of which are classified as Grand Cru Frankstein. All wines are Estate grown, vinified and bottled.
Joined by their son Stéphane in 2000, the Estate is now cultivated on an organic way (started in 2006) to extract the delicate minerality from our terroir made out of granite.
Christophe, the other son, joined the domaine in 2006 in order to develop the natioanal and international sales. Now 35% of our production is sold overseas (Japan, Belgium, Italy, Denmark, USA, Sweden...).
Our parents can now have a rest to look after their 3 grandchildren (Léna, Hylésia and Lucile). Read more
| Name | Mersiol Alsace Gewurztraminer 2020 |
|---|---|
| Type | White organic still aromatic |
| Denomination | Alsace AOC |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Traminer Aromatico |
| Country | France |
| Region | Alsace |
| Vendor | Domaine Mersiol |
| Origin | Dambach-la-Ville (France) |
| Soil composition | Granite |
| Cultivation system | Double Guyot. |
| Plants per hectare | 5000 |
| Yield per hectare | 45 hl |
| Harvest | By hand |
| Fermentation temperature | 15 8 °C |
| Fermentation | 1 month. |
| Wine making | Static cold clarification for 48 hours after pressing. Slow, controlled fermentation in stainless steel between 15 and 18 °C for 1 month. |
| Allergens | Contains sulphites |

