Pinot Noir Kientzheim
- Red
- Pinot Noir
Winemaking Information
30-60% of the fruit is destemmed and then macerated for 15-18 days with fermentation occurring in stainless steel. It is then aged for about a year in barrique (used). Sulfur specifics are: one gram per hectoliter on the destemmed grapes before fermentation and then one to two grams before bottling.
SO2: During winemaking
Fining/Filtration: Unfined/Unfiltered
Vineyard Information
Appellation: Alsace
Soil Composition: clay, limestone
Farming: Organic (certified)
Fun Facts: The design on the label features a vine leaf formed from the sentence "the spirit of wine" written in French, Arabic, Georgian, Hindu and Persian.
Thanks to importer Louis/Dressner for details above