wine description

Various terroirs concentrated around Ribeauvillé: Scherbengans, Haguenau and Castel.
Ribeauvillé terroirs are located in the field of Ribeauvillé fracture. They constitute a structure of highly fragmented geological compartments. They are mainly hard limestones, clays and marls of Lias and Triassic, sandstone clays, limestone and calcium conglomerates of Oligocene. Muscats are generally found in the light, well exposed and protected from the wind (to protect the flower).

CLIMAte

The winter 2016-2017 was quite dry with insufficient rainfall to replenish the soil's water reserves. January was characterized by many days with temperatures down to -10 ° C useful for the structuring of the soil. Around mid-March, thanks to above-normal temperatures, the bud arrives relatively early. Flowering therefore takes place in good conditions. A beautiful summer confirms the earliness of the harvest. In addition to the earliness of this vintage, what stands out is the modest quantity of crops. Several factors explain it: frost, hail, drought (from April to August only 250 mm of precipitation). It is the accumulation of these factors that has caused yields to drop as had not been seen in decades. The harvest begins on 7 September in excellent condition, with grapes in excellent health condition. Harvesting takes place without difficulty thanks to particularly favorable weather conditions. It is therefore possible to collect each plot at its optimal maturity without having to take into account the pressure of the weather conditions. The wines of this vintage have a beautiful aromatic purity, a beautiful elegance thanks to a present but not invasive freshness. Certainly a very nice vintage.

tasting notes

Bright light yellow color. The olfactory picture is intense, with floral aromas, notes of white fruit. On the palate it has good structure, with lively freshness and good aromatic intensity.

aging capacity

Wine ready to be tasted but does not mind a few years of aging in the bottle.

small tips

Taste it at a temperature of 10 ° - 12 ° C. Perfect to combine with seafood, coquillage, crustaceans, raw or smoked fish. Due to its structure and aromatic persistence, it can also accompany delicate white meats.