Description
Viticulture
This blend of Pinot Blanc and Pinot Auxerrois comes from vines planted in sandy soils in the valley below Katzenthal.
Winemaking
The first fermentation and malolactic fermentation is carried out in stainless steel tanks with wild yeasts followed by a secondary fermentation in bottle with selected organic yeasts. No sulphur is added during vinification or disgorgement, which is carried out after 16 month in bottle! The result is a fruity and balanced wine with fine bubbles!
Food matching
This delightful sparkling wine makes a great aperitif, but equally as good with delicate meat and fish dishes.
Producer Profile
Certified organic and following biodynamic practices, this small estate of just 7ha is nestled on steep slopes in the heart of Alsace.
While founder Clement Klur is still very much involved at every stage of the process, he has now joined forces with neighbour Leon Heitzmann and their joint efforts are reflected in the increasing quality of the wines. The vineyards are tranquil places, full of fruit trees dotted amongst the vines that attract and offer shelter to local wildlife – a symbiotic relationship that helps to maintain the health and balance of the land. The steepness of the vineyards means the harvest is carried out by hand, enabling the pickers to choose only the healthiest fruit and ensuring that the resulting wine is always of the highest quality.
