Has a pale yellow color, with an expressive and refined nose filled with citrus and white flower aromas. It has a lively attack, refreshing acidity, great structure and a clean, dry finish. A classic Alsace Riesling.
Excellent wine for grilled, lightly cooked and raw seafood and fish, as well as chicken, pork, veal and goat cheese.
The grapes come from various hillside vineyards around the village of Bergheim, with a predominance of heavy clay/limestone soil. They are hand-picked, usually around mid-October, with the whole grapes pressed. The pressed juice is separated from the free-run juice and undergoes 12 to 24 hours of “debourbage” or settling, to eliminate impurities, which are then filtered out. Fermentation takes place, using a combination of natural and selected yeasts, in stainless steel vats. The wine goes through two rackings, the first to separate the lees from the wine and the second to clarify the wine. It sits in tanks for six months, with the potential to age for another seven to eight years.
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