Place of production: Cleebourg wine region, in the communes of Cleebourg, Rott Steinseltz, Wissembourg, Oberhoffen, Riedseltz (Alsace, France).
Terroirs: Clayey-Muddy, Mamo-Greseux.
Cultivation practices: Control of yields, tillage and management of the vines using a sustainable approach.
Vinification : Selection of grapes at harvest time, skin maceration for 2 to 3 days, devatting and gentle pressing, alcoholic fermentation in thermo-regulated vats, maturing on fine lees for 2 months, filtration through a tangential filter.
Gourmet harmony : Grilled meats, cold cuts, salads, tarts, pies...
This Pinot Noir should be drunk relatively young, 1 to 2 years after the harvest.