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, etc.) and rose, with some lighter notes of citrus (lemon, grapefruit).
Palate: this sharp, dry wine is supple and forthright on entry to the palate.
Nice balance of acidity and a finish with notes 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.