A south-facing Kientzheim vineyard on gravel. The juice is extracted with infinite care in an air-bag press. The slow, gentle pressing avoids crushing the stalks and pips. The must starts fermenting of its own accord thanks to the natural yeast present in the juice, and the fermentation generally lasts from 4 to 10 weeks. It is carried out in stainless-steel vats equipped with temperature control, a medium which maximises the expression of this variety's aromas. The wine is matured on its lees in large barrels for 6 to 9 months. This lees-contact contributes richness to the wine. What is more, the oxygen which passes through the pores of the wood brings about a gentle oxidization of the wine, and the subsequent opening up of its aromas.
The wine is then bottled and matured for one- or two-years before being offered for sale. This bottle-ageing also plays a role in the wine's development. Here, the opposite of oxidisation happens: reactions in the oxygen-free environment bring about the development of the bouquet, and give it subtler nuances.
The wine is a beautiful pale yellow colour with green reflections. The nose shows peach and subtle flowers like stone fruit blossoms, with fresh fruits especially lemon. The palate is subtle but deep, broad and long, resplendent with grapefruit and superb minerality.