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. Then 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. 

  • Sweet
  • Riesling
  • France, Alsace
  • Domaine Josmeyer
  • Sweet
  • 11.50%
  • Ready To Drink