Alpine viticulture, very steep, all purely on terraces. Extreme craftsmanship in biodynamic cultivation, high plant density and minimal yields. The wine ferments spontaneously after a short cold maceration and matures in a wooden tank for 9 months. Extremely fresh on the nose, crystalline with a fine mineral touch. Group, herbaceous seasoning and rock flour. A fantastic depth radiating from this finely spiced, yellow and almost greenish fruit, also slightly influenced by yeast. Here we are alpine, the grapes ripen, but we always stay in the citrus, fresh and green aroma, which is extremely refreshing, alive and light as a Moselle cabinet. But at the same time he comes up with this depth and complexity - phenomenal. The yeast spices are somewhat reminiscent of the neighboring Jura, but we are much lighter, deeply pure, not oxidizing, just greenish-yellow citrus covered with herbs and covered with yeast. Super juicy on the palate, crystalline like a mountain stream flowing over clear pebbles.
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