The maceration of the stalks and skins gives the gewurztraminer a beautiful golden color, which develops complex aromas of geranium rosa, lemon, lychee and licorice. The palate is lively, saline, very fresh, very far from the standards of the grape variety.
Producer: Jean Pierre Rietsch
Region: France, Alsace, Mittelbergheim
Style + Colour: Still, Skin
Grapes/Blend: Gewurztraminer Maceration
This gewurztraminer comes partly from Weinberg in Heiligenstein, a terroir composed of clays and limestones and from the Zotzenberg Grand Cru in Mittelbergheim composed of ferruginous sandstone limestones. The grapes were sorted in the vineyard for maceration of whole grapes. Harvested September 18, 2017. Yield 27 Hl / Ha This cuvée comes from a partial maceration of whole grapes fermented on juice for 20 days. Spontaneous fermentation from indigenous yeasts. Malolactic fermentation made. Breeding on lees of 6 months in lightning. Clarifying filtration on cellulose plates. No added sulphites. Bottled: April 2018
Food pairing: This atypical gewurztraminer will suit all kinds of spicy dishes: tapas, chicken with apricots, lamb curry, tajines, Asian or Oriental cuisine, etc. It can also be served with a cheese plate or with a crumble.