Alsace red wine matured in barrels

The Rouge d'Alsace, from two parcels in Rouffach with a calcareous-silted soil, is harvested at exact maturity and undergoes a cold skin maceration of 3 to 4 days, followed by a further maceration of 10 to 14 days. It spends 10 months in stainless steel vats and a minimum of 12 months in oak barrels. After bottling, this Pinot Noir will rest for a minimum of 12 months in our cellars before being sold. 

All this process allows us to obtain a rich nose with a high concentration of red fruits (black cherries, morello cherries, amaretti), but also woody and vanilla nuances. The attack in the mouth is fleshy but supple and ample. Its fleshy and velvety finish expresses its notes of ripe cherries, signalling a fine balance between terroir and optimal maturity. 

To be served at room temperature (Caution: the cold blocks the wine's aromas on the nose and palate). 

Ageing potential: 15 years or more.