Demoiselle 2021 - Domaine Jean-Pierre Rietsch

Demoiselle  - Domaine Jean-Pierre Rietsch

Domaine Jean-Pierre Rietsch's Demoiselle Gewurztraminer is a pleasant and aromatic wine from the French region of Alsace. The grapes come from two distinct vineyards: one part from Weinberg in Heiligenstein, and here we find a clayey and limestone soil, the other part from the Grand cru Zotzenberg Mittelbergheim composed of a limestone soil rich in iron. Manual harvest with selected grapes, and in the cellar partial maceration of the whole grapes for 20 days and spontaneous fermentation with indigenous yeasts. Aging on fine lees for 8 months in steel. No sulfite added. The Demoiselle Gewurztraminer gives us complex aromas of rose, geranium, lemon and licorice. The sip is lively and has a moderate freshness. Closes long. An Alsatian must.

Service

We recommend tasting it at a temperature of 10/12 ° in tulip glasses. Wine to drink immediately but will express its best in a few years. It is advisable to keep it in a horizontal position in a cool, damp and dark cellar.

Pairing

excellent with first courses, main courses of meat, to try with chinese cooking.

Winery: Domaine Jean-Pierre Rietsch

The Domaine Jean-Pierre Rietsch is located in Mittelbergheim, is one of the most picturesque villages of Alsace. His family has been involved in vine-related activities, from cooperation to viticulture since the 17th century. The turning point came in the early 1970s, when Pierre and Doris Rietsch transformed the domain into a purely wine-producing company. Now we find Jean-Pierre Rietsch and his wife Sophie at the helm, and although Pierre Rietsch has retired, he remains present throughout the year and continues to contribute to the various tasks. Those of Rietsch are organic, natural and experimental wines, made from grapes grown without chemistry. In 2008 they began to work in organic vineyards, with an approach as respectful as possible of the vine and soil, which are processed without pesticides, herbicides, fertilizers, insecticides and antifungals, and all this allows the native flora and fauna to create a balanced environment and promote the expression of terroir. The harvests are manual, and in the cellar the grapes are delicately pressed and fermented spontaneously with indigenous yeasts only. No addition of sugar, no correction of acidity, and their interventions during aging are limited to the minimum necessary, so as not to disturb the character of the wine and allow it to express its characteristics in the best possible way. In recent years new winemaking processes have been experimented, mainly in two directions: the production of maceration wines, orange wine, and that of perpetual wines, that is combining old vintages with the latter, with the aim of combining vivacity and freshness of the vintage wine in progress with the more complex taste of the old vintages.gar.