Pinot Gris Kessler Grand Cru AC 2013
Further details
- Winemaker
- Domaine Dirler-Cadé
- Location
- Guebwiller vineyard at the bottom of GC Kessler
- Size of domaine
- 16.9 hectares of which 0.50 hectares for Pinot Gris Kessler
- Grape
- 100% Pinot Gris. Massal selection. 5200 to 5600 vines per hectare. 25 to 40 years old vines trained double-guyot.
- Terroir
- South-East 15% slope. Sandstone from Bundsandstein. 1.5m above sandstone mother rocks. 300m above sea-level.
- Viticulture
- Bio-dynamic viticulture. Soil ploughed 4 to 5 times a year during Spring and Autumn. Old wood not pruned off until March. But and debut the vines during the winter. Debud but never vendanges en vert. Leave grass to grow during Summer until harvesting. Use sulphur and homeopathic dose of the plant ‘horsetail’ against oidium. Use Bacillus Thurengiensis against pests. Never use fertiliser, only a touch of limestone and biodynamic compost if necessary. Manual harvest with very severe sorting in the vineyard. Yield 45 to 50 hh on average.
- Vinification
- Long and slow pressing for 6 to 7 hours using a pneumatic press. Static settling of the juice after 12-15 hours. Natural, indigenous yeasts. No chaptalisation. Vinified in stainless steel at 19°C (22°C max.) for 2.5 months on average. Temperature is controlled by circulation of cold water in the flags (9°C). 2 rackings : one at the end of alcoholic fermentation and one at the filtration stage. Touch of sulphur added to prevent malo-latics. No lees stirring. Stainless steel for elevage (9 to 10 months). Plaque filtered then bottled in July-August using their own bottling machine. 3000 bottles. Certified both organic (Ecocert©) and bio-dynamic (Biodyvin©).
- Related links
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- None available.