|[x] During a three-year cycle, we use a tool for mechanically cutting the grass between vines and rows (working on every other row). During the fourth year we then till the soil (also using an “inter-vine” method) in order to avoid too much competition between the plants and the vines. This scheme can be adapted to suit the age of the vines and the type of soil.|
[x] We only manipulate the superficial layer of the soil to preserve its original structure. In order to maintain the balance achieved, we avoid packing our soil wherever possible (use of light machinery – small crawler tractor, quad bike, low-pressure tyres – and optimization of movement within the vineyards). With the benefit of controlled growth and microbial activity, the vines become less susceptible to parasites.
[x] The plants growing in our vineyards – proof that the soil is healthy and well-balanced – are often edible: lamb’s lettuce, Queen Anne’s lace, bear’s garlic, dandelion, horse mint, many-flowered onion, etc. Other plants include clover, vetch, camomile, chickweed, wild tulips, two varieties of daisies, bluebells, cornflowers, poppies, carnations, veronica, wild pansies, violets, etc.
[x] Grape variety : 100% Riesling
[x]Terroir : granite
[x] Vine age : 40 years
[x] Surface : 220 ares
[x] Densité : 4500 vines / hectare
[x] Yield : 55 hl / ha
[x] Pruning: Double Guyot
[x] Harvest: hand picked
[x] Viticultural method : Agriculture Biologique (Ecocert certification)
Vinification : cold static clarification during 48 hours after pressing. Slow regulated fermentation in stainless steel between 15 and 18°C during 1 month
[x] Tasting: A dry distinguished Riesling with elegant citrus fruit notes like lemon and grapefruit. The palate shows a refreshing minerality with white flower aromas.
[x] Food matching: A gastronomic wine to accompany fish, shellfish, seafood, white meats and, of course, Alsace Choucroute. (”Cedar Plank Fish with Citrus Horseradish Crust”, ”Shrimp with Mustard Seeds and Ginger”…)