| Type |
White green late harvest dessert wine dessert wine |
| Soil composition |
The soil is essentially a mixture oflimestone from the Vosges, chalky marl (14% active) and layers of red, brown, green and beige sedimenthundreds of meters thick. |
| Vinification |
The grapes were hand picked and whole-bunch pressed very slowly and gently in pneumaticpresses over 5-8 hours to give a clean must and a beneficial amount of skin contact. Transferred to thermoregulatedstainless steel tanks the juice then began a natural fermentation using only its own natural yeastwhich lasted for one month. The fermentation was initially temperature controlled but was eventuallyallowed to proceed at its own pace to allow the wine to develop its own character and complexity. |
| Pairing |
Desserts made from figs, dates, apricots or chestnuts. |