Alsace Cru Blanc 'Burg'

• Certified biodynamic
• Field blend of Alsatian varieties
• A single site at the mouth of the valley in Bergheim
• South facing
• A very cold site
• Multi-colored Keuper marls and rare limestone insertions
• Planted between 1977-1997
• 10,000 vines per ha
• Indigenous yeast
• Very slow, whole-cluster pressing for up to 12 hours
• Fermented and aged in large ancient foudres for 12 months

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