Appellation: Alsace
 
Terroir: The Grand Cru Saering is made of marl, limestone and sandstone with a South-East exposure. In its Western part closer from the Kitterle it gives very subtle wines with race, lemon notes in its youth and mineral notes as it age.
 
Grapes: Muscat Ottonel (70%), Muscat d’Alsace blanc and rose (30%)
 
Farming: Organic & Biodymamic (certified)
 
Aromatics: Notes of  honey, lavender, sweet spices and lemon.  
 
Palate: Rich and creamy yet vibrant wine with notes of honey, lavender and lemon as per the nose. Ripe fruits with generous texture, with the Saering site dominating the grape variety and expressing something more.
 
About the wine: Work of the soil by ploughing to encourage deep roots for a better terroir expression. The vines that make this wine are in average 33 years old. Hand-picked, whole bunch pressing “a l’Alsacienne” with a pneumatic press, fermentation with natural yeast. Ageing on lees for 10 months.
 
When to drink: Drink now or in the next 6-8 years after vintage.
 
Service: 8 to 10 C degrees in Riesling glass.
 
Food match: Fresh goat cheese and dried tomatoes, fennel salad with a lemon bergamot sauce.