1.2Ha of steep slopes on quaternary gravel soils. About 10% of the Gewurztraminer was macerated on the skins for 10 days and then blended with the juice coming from the direct press. The vinification lasts for a year on fine lees in a stainless steel tank.
Full of personality. Lychee and ginger, rose petal and pink grapefruit. This is the antithesis of the flabby, alcoholic wines gewürz can produce in careless hands. The partial skin maceration has given extra grip, aromatic intensity and an added fresh, spicy touch. It's dry and firm enough to go with a lobster bisque or lobster and mango salad - a beef carpaccio or a salmon tartare would do marvels too.
Gewurztraminer is a very difficult grape variety to grow, Mathieu & Emmanuelle have mastered here the balance of alcohol and aromatic content, making this wine exotic and perfumed without bitterness and a lovely weight on the palate.