Jean Meyer's obsession for quality continues and today the vineyards are all worked biodynamically under the control of Managing Director, Christophe Ehrhart. The grapes are all hand picked and further selected on the table de tri at the winery. The grapes are not de-stemmed but are given a long, gentle pneumatic press. Fermentation is started by natural yeasts (Jean believes this is essential when making a vin de terroir) and takes place in 100 year old barrels ranging in capacity from 1200 to 6000 litres - or in stainless steel vats. Chaptilzation and malo-lactic fermentation are avoided, and in order to preserve the carbonic gas that is present in the wine, bottling is carried out before the heat of summer following a light filtration. 2002 was a superb vintage in Alsace and the purity and balance of these dry Rieslings is breathtaking.
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