Mon Audacieuse

A poetic blend of hand-harvested Pinot grapes from the Hohnacker area is a pure maceration wine made from whole, crushed grapes. 

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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

Free of Charge in France

Delivery cost are include in the price of the wines for France. Contact us for the other countries.

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  • Vintage :  2020
  • Grape variety :  Pinot Blanc and Pinot Gris
  • Locality :  Rouffach
  • Alcohol content :  12.91
  • Residual sugar :  0.4 g/L
  • Total acidity :  5
  • Ph :  3.54



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 is expressive on yellow flesh fruits, peach. The mouth is full and racy, with notes of rosehip jam, chestnut cream and cinnamon quetsche. 

Serve at room temperature. To drink young, within 2 years. 

Food and Wine pairing

World cuisine, spicy dishes, tajines, couscous,... Can be used as an aperitif and for "apero meals" or summer barbecues. 

Recipe idea: Tatin with caramelized onions

Preparation time: 10 minutes 

Cooking time : 1h 45

Ingredients for 6 persons : 

230 g of shortcrust pastry (1 roll) 

1.20 kg of onions 

30 g of olive oil 

30 g of balsamic vinegar 

20 g of butter 

25 g sugar 

Peel the onions and cut them in half. Heat the olive oil and butter in a frying pan to brown the onions for 5 minutes. Add sugar, balsamic vinegar, salt and pepper. Let color again 5 minutes by turning delicately the onions. Add a glass of water and simmer for 45 minutes, covered. Preheat oven to 180°C. Butter a baking pan and place the onions on the bottom of the pan (domed side up). Unroll the shortcrust pastry on top, folding the excess pastry over the edges between the pan and the onions. Place in oven for 25 minutes.  Let cool for a few minutes before unmolding and serving. 

Recipe from the Supertoinette website