As its names indicates, this wine is made from various limestone vineyard on the estate, but mostly from 1.2ha of Riesling planted by my father around the village of Gueberschwihr. Various very small vineyards are used for this wine, all too small to be vinified separately. Limestone soils are less precocious, have a higher water retaining capacity and therefore do not suffer as much from heat and hydric stress. The profile of the wine is usually more reductive, slower to develop with a higher acidity and will require more time in the bottle to become fully expressive and enjoyable. The higher acidity (and lower pH) is often the main reason why this wine is always fermenting very slowly and tends to keep some RS in some vintages like 2017! The bottling was very late in January 2020!
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