Riesling Le Kottabe 2024

A dozen small plots on alluvial and gravelly soils located in the plain around the communes of Wintzenheim and Turckheim make up this cuvée.

Harvesting is 100% by hand.

Our approach remains traditional. The grapes are whole-bunch pressed for about 6 hours in our pneumatic presses. Debourbage is natural. Fermentation starts spontaneously with ambient yeasts in our century-old foudres.

This is followed by aging on fine lees for several months, until bottling, which usually takes place in late spring.

Before bottling, the wine is filtered. Sulfur can be adjusted, if necessary, at this stage.

This dry Riesling is defined by its vibrant and digestible structure. Thus, depending on the vintage, the wine will be delicate and precise on the nose, with aromas of citrus, grapefruit, or even blood orange for warmer vintages, or vegetal notes of aromatic herbs with iodized touches in a cooler year. The palate, driven by a tense and long acidity, structures the citrus that develops harmoniously. A great salinity and beautiful minerality accompany the body, which blossoms after a few minutes of aeration.

This dry Riesling will elegantly accompany all fish and seafood dishes, as well as Alsatian specialties like sauerkraut or Japanese cuisine.