The grapes are selected as late as possible from the two major crus of Geisberg and Osterberg to achieve maximum ripeness, which in turn yields optimal depth of flavor and complexity. The grapes are pressed very gently in a pneumatic press. The juice ferments for 3 to 4 weeks in temperature-controlled stainless steel vats. The wine is not oak-aged and is vinified to a completely dry state without any residual sugar. Bottling is done early to preserve freshness, and the wine remains in the cellar for several years in bottle before reaching the market, making it both ready to drink upon release and suitable for aging for 10 years or more.
The vines are grown on the finest soil near Ribeauville and are on average an impressive 40 years old. This quality is evident in every sip. The mineral content of this wine makes it complex and elegant. It's a real treat to smell and taste it. Take it in your mouth, and a subtle explosion of flavors unfolds. Fruitiness and freshness alternate. This is followed by a distinct spiciness that is considered very pleasant. A royal wine that stands head and shoulders above the rest! Delicious with fish, poultry, veal, and sea scallops. Traditionally served in Alsace with goose, pork, and Alsatian meats.
