Technical presentation
| Bottling : | March 2001 |
|---|---|
| Acquired alcohol : | 13.4° |
| Residual sugar : | 6 g/l |
| Total acidity : | 4. g/l H2SO4 (6.4 g/l Acide Tartrique) |
| pH : | 3.4 |
| Yield : | 50 hl/ha |
| Grape variety : | Auxerrois, Pinot Blanc |
| Sweetness index : | 1 |
Description of the wine Pinot d'Alsace 1999
This is our classic blend of Auxerrois, pinot-Blanc and Chardonnay, originating from our vineyards in the Herrenweg, Clos Windsbuhl and Rotenberg. The choice of these three grape varieties and three vineyards has been motivated by the will to vinify a Pinot d’Alsace as dry as possible but possessing length and richness and great natural acidity. The Auxerrois, mostly coming from the Herrenweg and Clos Windsbuhl brings the richness and maturity while the Auxerrois from the Rotenberg and the Chardonnay from the Clos Windsbuhl bring the acidity and structure to the balance of the wine. Astonishingly, it is this wine that was the last to finish to ferment, until the end of October 2000 ! The mouth feels totally dry and balanced with a crisp and ripe acidity. The flavours are mineral and spicy and already very powerful.