Technical presentation
| Bottling : | August 2017 |
|---|---|
| Acquired alcohol : | 13.1° |
| Residual sugar : | 128.5 g/l |
| Total acidity : | 4.8 g/l H2SO4 |
| pH : | 3.50 |
| Yield : | 28 hl/ha |
| Optimum tasting : | 2021-2046+ |
| Average age of vines : | Vineyard planted in 1983 |
| Terroir : | Clos Jebsal |
| Sweetness index : | SGN |
| Soil : | Grey marls and gypsum (Keuper), South facing, Very steep slope |
The Brand Grand Cru of Turckheim
In the Brand, this variety acquires finesse and elegance (floral and fruit aromas) without ever becoming coarse or too heavy. The Brand always surprises by the precocity of its wines, but whilst expressive young they also have a great ability to age. The nature of this terroir makes it easy to obtain an optimal ripeness whilst retaining a fine acidity