Ma Gourmande

This Pinot Noir from Ferkel is a pure maceration wine. Whole and destemmed grapes, fermented with indigenous yeasts. 

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100% from Alsace

Alsatian grappes varieties made in our terroir, converting to organic farming

Delivered to your door

Boxes of 6 or 12 bottles

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  • Vintage :  2020
  • Grape variety :  Pinot Noir
  • Locality :  Orschwihr and Rouffach
  • Alcohol content :  13.24
  • Residual sugar :  0.5 g/L
  • Total acidity :  4.8
  • Ph :  3.65
  • Pairing :  Apéritifs, Desserts, Viande blanche, Viande rouge



Once the grapes are destemmed, they are put in stainless steel tanks for about ten days for a maceration between the juice and the grapes. Fermentation follows in temperature-controlled stainless steel tanks with indigenous yeasts, without any input or sulfites. The wines are lightly filtered before bottling.

The nose of Ma Gourmande offers a bouquet of small red fruits, with a note of violet. In the mouth, it is fresh and silky, with a finish of licorice and violets. Pleasant, accessible, warm, cherry (kirsch brandy), nice structure. 

Serve at room temperature. Drink young, within 2 years.

Food and Wine pairing

Poultry, red meat, fresh goat cheese/honey toast. Everyday dishes : quiche, pizza, brunch ... 

Can be used as an aperitif or for summer barbecues. 

Recipe Idea: Chocolate Cake

Preparation time : 10 minutes

Cooking time: 25 minutes 

Ingredients for 6 persons: 

200g of dark chocolate

4 eggs

150 g of sugar

80 g of flour 

200 g of butter 

Preheat the oven to th. 6 (200°C). Break the chocolate bar into a small bowl. Add 4 spoons of water and melt in the microwave. Be careful not to cook the chocolate. Melt the butter in another small bowl in the microwave and add it to the bowl of melted chocolate, mix. In a large bowl, mix the eggs and sugar, then the flour. Pour the melted chocolate into the large bowl and mix until you have a smooth batter. Finally, pour into a buttered and floured pan. Bake for about 25 minutes (adjust the baking time to obtain a more or less melting center). 

Recipe from Le Journal des Femmes website