Pinot Gris Maceration 2018 - Jean-Marc Dreyer

Pinot Gris Maceration - Jean-Marc Dreyer

Jean-Marc Dreyer is a great example of modern winemaking in Alsace, and in recent years has been able to give a new impetus to the Alsatian viticulture. Its wines have character, life and soul. This Macerated Pinot Gris is part of the Origin line, five varieties of white grapes (Sylvaner, Auxerrois, Riesling, Muscat and Gewürztraminer) that undergo a maceration in contact with the skins for a period ranging from 10 to 20 days depending on the vine. 

Service

We recommend tasting it at a temperature of 14/16 ° in tulip glasses. Wine to drink immediately but if left a few years in the cellar to rest can give great emotions. It is advisable to keep it in a horizontal position in a cool, damp and dark cellar and to open it 30 minutes before tasting it.

Pairing

Excellent wine as an aperitif, accompanied by first courses based on seafood, to try with a risotto with perch.

Winery: Jean-Marc Dreyer

Jean-Marc Dreyer is a great example of modern winemaking in Alsace, and in recent years has been able to give a new impetus to the Alsatian viticulture. His company is located in Rosheim, a small town of 5000 inhabitants, 25 km southwest of Strasbourg. Jean-Marc Dreyer's cellar is a complex of structures built around a large courtyard, which can be reached via two gigantic wooden doors. Inside the courtyard there is a myriad of doors leading to cellars, warehouses, houses, offices, old stables and sheds. Jean-Marc attended the local local wine school in Obernai and had experience with Patrick Meyer, one of the pioneers of the natural wine scene in Alsace and in France. Its vineyards have an area of ​​over 6 hectares and are divided into 25 parcels scattered along the hills surrounding Rosheim. The vines grow on predominantly limestone-clay soils, and are grown in biodynamic conditions and worked with the horse. In addition to the classic versions, a great experimenter has created a line called Origen, made up of five varieties of white grapes (Sylvaner, Auxerrois, Riesling, Muscat and Gewürztraminer) which undergo a maceration in contact with the skins for a period ranging from 10 to 20 days. depending on the vine. The annual production is about 20,000 bottles.