Appellation
Alsace Riesling
Farming
Biodynamic, No/Low till, regenerative viticulture, Vegan
Vinification
Aged in bottle before release, Amphora aged, Amphora fermented, Bio-Dynamic farming techniques, Dry Farmed, Estate grown grapes, Hand harvested, Indigenous yeast fermented, Low Sulfur Vinification & Aging, Orange wine due to skin contact, Organically Grown Grapes
Soil Type
Marly Limestone, Sedimentary Clay
Pierre & Louis Trapet began experimenting with whole berry fermentations in 2018 and these wines are now a unique calling-card for this fine estate. Fermented like red wines on their skins for at least 30 days in amphora, these wines bring a whole new dimension to the Alsatian portfolio.
Minimal sulfur levels are used here as the wines show massive acidity, deep ripeness of fruit and the full support of tannins from skin maceration. This wine will evolve gorgeously for decades.
