Grape Variety: 100% Riesling Renano
Alcohol Content: 13% Vol
Serving Temperature: 10-11°C
Food Pairing: in addition to cuisine of alsace (choucroute, matelote, palette de porc fumée...), it is excellent with fish, shellfish (scallops) and crustaceans because it underlines with grace the flavors of iodine products of the sea, but you also enjoy with poultry, white meats and goat cheeses
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Classification: Appelation Alsace Contrôlée
Production Area: Lieu-Dit Hannemberg
Vinification: the must obtained from grapes pressed softly and with a short maceration is cooled, cleaned with decantation, and then sent to fermentation in stainless steel vats thermo. Added selected yeasts; the fermentation temperature is 16/17° C and lasts for about 20 days
Ageing: in stainless steel tanks until bottling
Longevity: 8-9 years
Notes: it is the grape of the Rhine for excellence! The Rhine valley is widely recognized as its cradle. For some it would be the Argitis minor of the the Romans, and its cultivation dates back to the roman occupation
According to Stoltz, Riesling was introduced in the 9th Century in the vineyards of the Rheinghau
In the year 843, in the aftermath of the partition of the carolingian empire, Louis II made planting vines of the Weak aromatic along the Rhine. This variety took the name of the riesling, which comes from riesen (scroll down to German) because the first to acclimatize in Alsace was sensitive to leaking (in case of bad weather conditions, as rains at the time of flowering, the flower falls by preventing the production of grapes).
Different from his cousin, the German riesling, alsatian is planted in the region since the end of the 15th Century. Even if it is currently quoted in the following century, its cultivation will grow only in the second half of the nineteenth century
After the years ‘60 will represent the first production area of Alsace