Terroirs: Clayey-marly, Marl-sandstone
Cultivation practices: Yield control, soil tillage and vineyard management using integrated pest management.
Vinification: Selection of grapes at harvest time, manual harvest, rigorous sorting, 6 to 8 days vatting in punching down tanks, devatting and gentle pressing, continuation of fermentation in temperature-controlled tanks. Malolactic fermentation, maturing in ancestral tuns in the Historic Cellar of the Hospices de Strasbourg.
Food pairing: This wine will be the perfect companion for your Roasts, Red Meats and Cheeses.
This Cuvee can be enjoyed now but it is wise to let it age for at least 5 years in order to be able to appreciate the extent of its quality.