Terroir: oligocene limestone soil
Age of the vines :40 years old
Vinification: Grapes are hand-picked near the end of October until November when they start to have some noble rot. and crushed by pneumatic press during 5 to 8 hours. Natural fermentation with indigenous yeasts for 1 to 4 months. No chaptalization. Ageing in old oak barrels (100 years old) or in stainless steel vats.
|Riesling Grand Cru "Hengst" Vendanges Tardives||Login||Bottle (75cl)||2001|