The fruit comes from a parcel straddling Kientzheim and Riquewihr. Soils are granite and clay, west-facing.
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 four 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 and allows a gentle oxidization of the wine, which gradually opens up its aromas.
The wine is then bottled and matured for one or two years before release. This bottle-ageing also plays a role in the wine's development.
The nose is highly aromatic, with almond flavours mixed with citrus. The palate shows almond, grapefruit, lemon sorbet and mineral characters typical of the Rosenbourg terroir.