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Riesling AC 2015, Glintzberg
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  • 264. Riesling AC 2015, Glintzberg

    Domaine Roland Schmitt

    100% Riesling (13% alc, 2.5g/l of rs)

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    25 year old vines here in Glintzberg which touch the grand cru of Altenberg de Bergbieten. The soil is a clay-marl mix and like the grand cru, gypsum fragments in the subsoil are considered to bring a delicious freshness to the wine. The nose is floral and mineral, and on the palate the wine is most attractive with a clear cut fresh fruit, with well integrated sappy acidity and distinct saline notes on the sustained finish.  For drinking now to 2019.

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Further details
Winemaker
Julien Schmitt
Location
Glintzberg, near the village of Bergbieten.
Size of domaine
10 hectares in total
Grape
100% Riesling (20 yrs old) 25% massale selection (from Riquewihr, Ottrott and Bergbieten) on SO4 – 161/49 and Fercal rootstock, and 75% clonal selection from Riesling Clone 49. 4500 vines per hectare trained double guyot.
Terroir
Gypsum-marls soil 1m above the mother rocks. South and South/West facing vineyard. Very little slopes. Between 100 and 200mtrs above sea-level.
Viticulture
Certified organic with Ecocert© since 2010. Debud but do not carry out vendanges en vert (only if needed). Plough 1 row in 2 after harvest. Every other row mown, the other one hoed. Sulphur and Bordeaux-mixture against oidium and mildiou. Bacillus Turengentis against pest and organic treatment against grape worm. Depending on the parcels and their needs, cow manure can be used as a fertilizer during Autumn and Spring. If necessary, selective debudding, complete trellis, green harvest or thinning-out of leaves. Manual harvest, carefully sorted in the vineyards. 65 hectos per hectare yield.
Vinification
Pneumatic press. Long slow pressing (6 hours) of the whole bunch. Light settling of the juice after 30 hours. Vinified in stainless steel vat at 20- 22°C for between 1 to 10 months (average 10 weeks) using natural, indigenous yeasts. The temperature is controlled using a cold group and a heat exchanger. No chaptalisation. Malolactic fermentation is not permitted. Aged in stainless steel vat for 5 months. Racked twice, once after the alcoholic fermentation and once before bottling. One batonnage during ageing. Filtration kieselguhr and sterile filtration before bottling. Two bottling made by a service provider (one in March/April and another one in July/August). Between 7500 and 10000 bottles produced on average.
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