Cultivation practices: Yield control, soil tillage and vineyard management using integrated pest management.
Terroirs: Clayey-marly, Marl-sandstone
Vinification: Selection of grapes at harvest time, slow pressing respectful of the harvest, cold settling, alcoholic fermentation in temperature-controlled vats, ageing in ancestral tuns in the Historic Cellar of the Hospices de Strasbourg.
This Pinot Gris can be enjoyed now but can also be forgotten in your cellars for at least ten years, during which time it will improve.