||White biodynamic still aromatic
||Côte de Rouffach. Exposure goes from east to south-west.
|Composition of the land
||Mainly calcareous subsoil ensures good drainage.
||Harvest by hand in 20-kg-boxes, October 25th.
||Slow fermentation and maturation on fine lees.
||Perfectly accompanies spicy dishes and cheeses such as Munster, but is also very well with foie gras, spices and stronger herbs. It is therefore the ideal partner for many Asian dishes (Chinese, Indonesian, Malaysian, Thai and Indian).