Soil:
A Kientzheim vineyard. 20-year-old vines.
Clay and limestone soil, gentle slopes, south-facing.

Vinification:
The juice is extracted with infinite care in our air-bag press. The slow, gentle pressing avoids crushing the stalks and pips.
The must starts fermenting of its own accord thanks to the natural yeast present in the juice, and the fermentation generally lasts from 4 to 10 weeks. It is carried out in stainless-steel vats equipped with temperature control, a medium which maximises the expression of this variety’s aromas.

Elevage:
Once the fermentation is finished, the wine has to be matured. This stage is essential, in order to fix its structure and aromas.
As the wine matures, the tiny particules in suspension gradually sink to the bottom of the vat and form a deposit, which contributes richness.

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Soil:
A Kientzheim vineyard. 20-year-old vines.
Clay and limestone soil, gentle slopes, south-facing.

Vinification:
The juice is extracted with infinite care in our air-bag press. The slow, gentle pressing avoids crushing the stalks and pips.
The must starts fermenting of its own accord thanks to the natural yeast present in the juice, and the fermentation generally lasts from 4 to 10 weeks. It is carried out in stainless-steel vats equipped with temperature control, a medium which maximises the expression of this variety’s aromas.

Elevage:
Once the fermentation is finished, the wine has to be matured. This stage is essential, in order to fix its structure and aromas.
As the wine matures, the tiny particules in suspension gradually sink to the bottom of the vat and form a deposit, which contributes richness.

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Soil:
Gravel, sand and south-facing clay and limestone land.

Vinification:
The juice is extracted with infinite care in our air-bag press. The slow, gentle pressing avoids crushing the stalks and pips.
The must starts fermenting of its own accord thanks to the natural yeast present in the juice, and the fermentation generally lasts from 4 to 10 weeks. It is carried out in stainless-steel vats equipped with temperature control, a medium which maximises the expression of this variety’s aromas.

Elevage:
Once the fermentation is finished, the wine has to mature. This stage is essential, in order to fix its structure and aromas. As the wine matures, the tiny particules in suspension gradually sink to the bottom of the vat and form a deposit, which contributes richness.

When & with what:
Fish & fish soups, pâtés & poultry.

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Crisp, correct, fruit-forward, and value-minded, the Jean Rosen pinot blanc is excellent value wine from the Paul Blanck vineyards.

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Soil:
Gravel, sand and south-facing clay and limestone land.

Vinification:
The juice is extracted with infinite care in our air-bag press. The slow, gentle pressing avoids crushing the stalks and pips.
The must starts fermenting of its own accord thanks to the natural yeast present in the juice, and the fermentation generally lasts from 4 to 10 weeks. It is carried out in stainless-steel vats equipped with temperature control, a medium which maximises the expression of this variety’s aromas.

Elevage:
Once the fermentation is finished, the wine has to be matured. This stage is essential, in order to fix its structure and aromas.
As the wine matures, the tiny particules in suspension gradually sink to the bottom of the vat and form a deposit, which contributes richness.

6.9g/l residual sugar 14% 8.5 g/l total acidity

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Soil:
Gravel, sand and south-facing clay and limestone land.

Vinification:
The juice is extracted with infinite care in our air-bag press. The slow, gentle pressing avoids crushing the stalks and pips.
The must starts fermenting of its own accord thanks to the natural yeast present in the juice, and the fermentation generally lasts from 4 to 10 weeks. It is carried out in stainless-steel vats equipped with temperature control, a medium which maximises the expression of this variety’s aromas.

Elevage:
Once the fermentation is finished, the wine has to be matured. This stage is essential, in order to fix its structure and aromas.
As the wine matures, the tiny particules in suspension gradually sink to the bottom of the vat and form a deposit, which contributes richness.

6.9g/l residual sugar 14% 8.5 g/l total acidity

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Soil:
Gravel, south-facing.

Vinification:
The juice is extracted with infinite care in our air-bag press. The slow, gentle pressing avoids crushing the stalks and pips.
The must starts fermenting of its own accord thanks to the natural yeast present in the juice, and the fermentation generally lasts from 4 to 10 weeks. It is carried out in stainless-steel vats equipped with temperature control, a medium which maximises the expression of this variety’s aromas.

Elevage:
The wine is matured on its lees in large barrels for 6 to 9 months.
This lees-contact contributes richness to the wine. What is more, the oxygen which passes through the pores of the wood brings about a gentle oxidization of the wine, and the subsequent opening up of its aromas.
The wine is then bottled and matured for 1 or 2 years before being offered for sale. This bottle-ageing also plays a role in the wine’s development. Here, the opposite of oxidization happens: reactions in the oxygen-free environment bring about the development of the bouquet, and give it subtler nuances.

only 5 g/ residual sugar and 7.7 g/l total acidity

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Sommerberg sits at the foot of Trois-Epis, just south of Katzenthal and north of Niedermorschwihr. It is situated on a very steep slope of 45 degrees and faces straight south at 400m altitude.

Fermentation is done with indigenous yeasts and lasts 4 to 10 weeks in temperature-controlled vats.

The wine spends 12 months ageing on the lees in foudres followed by 2-3 years in bottle before release.

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