View Order
Call Us 0117 921 1770
Email Us enquiries@vinetrail.co.uk

In this section

Pinot Noir AC 2014 Bollenberg
Key to symbols
  • White
  • Red
  • Rosé
  •  
  • White/Red Sweet
  • 257. Pinot Noir AC 2014 Bollenberg

    Valentin Zusslin

    100% Pinot Noir (13% alc.)

    Log in to view prices New

     This elegant, bio-dynamically produced Pinot Noir comes from the west facing side of the hillside, where the soil is quite a deep red of limestone clay with related iron minerals. Destalked 100% and aged for a year in wooden cuve and 228 litre barrels, it has a typically pinot pale colour, is remarkably clear and fine on the nose, and is fruity and nicely structured with very fine grained tannins on the finish. For drinking now to 2022

Share this
Further details
Winemaker
Valentin Zusslin
Location
Lieu-dit Bollenberg, near Orschwihr (68500)
Size of domaine
16 hecatres in total. 2 hectares of Pinot Noir for this cuvee.
Grape
Pinot Noir with an average age of 30 years with a plant density of 5,000 per hectare. Trained to double Guyot. Root stock Fercal. Massale vine selection from old vines.
Terroir
Clay and limestone with iron (Argilo calcaire ferrugineux) 20-30% slope facing west and south-east.
Viticulture
De-budding and no green harvesting. Grass between rows is rolled in the spring and cut before the harvest. Ploughing every other row from mid-March to end June. Bio-dynamic treatments to control mildew are Myco-sin (Clay, horsetail and yeast) followed by copper and tisane. Oidium is prevented using sulphur and tisane. Fertilise with bio-dynamic compost made at the domaine. Uses light tractor; works the soil with a horse.Grapes selected at harvest rather and then ‘table de trie’. Yield of 45 h/h to 50 hl/h.
Vinification
No cold pre-fermentation. 100% destalked. Grapes are crushed. Fermentation (natural yeasts) in tronconic wooden cuves at 25ºC max. for 2 to 3 weeks. No chaptalisation. Temperature is controlled using flags. 2 to 3 pigeages per day at the start of the fermentation and pumping over (remontage) at the end if necessary. The press wine (pneumatic press) is added back immediately and the malo-lactic happens naturally between May and July of the following year. Élevage for 15 months is in 228 liter medium toast wooden ‘fûts’ (only 1/3 new). No batonnage, fining or filtration. Bottling at the domaine with natural cork. Registered Bio-dynamic with Demeter and Biodyvin, and Organic with Ecocert. 3.500 bottles produced on average.
Related links
  • None available.