Gewurztraminer (written Gewürztraminer in German).
Soil and limestone subsoil. A hot, dry and sunny semi-continental climate.
Skin contact for around 12 hours, followed by 4 hours of gentle pressing.
Settling, followed by low temperature fermentation (17-19°C) over several weeks.
In stainless steel vat on fine lees for 3 months.
Colour: light yellow, green tints.
Nose: intense notes, a blend of fruit (lychee) and rose, with some lighter notes of citrus (lemon, grapefruit).
Palate: sharp and dry wine. Nice balance of acidity, aromas of lychees and citrus.
This Alsatian grape variety has been highly successful in Germany in recent years. Its spicy character will be best appreciated with cheeses or a meat curry.