A.O.C./A.O.P.
The Alsace vineyard spans 119 communes across the Bas-Rhin and Haut-Rhin departments, on the eastern side of the Vosges mountains. It forms a narrow band roughly 120 kilometres long, running from the Marlenheim area in the north down to Thann in the south, at altitudes generally between 200 and 400 metres. The Vosges massif shields the vineyard from oceanic weather, giving it a dry, semi-continental climate and high sunshine levels. The soils, shaped by the complex geology of the Rhine Graben collapse, combine acidic brown soils on granite, schist or sandstone, sandy-gravelly alluvial soils, and limestone or rendzina-type soils on the sub-Vosges hills. Gewurztraminer, a pink-skinned grape variety, is one of the aromatic varieties that define Alsace wines, alongside riesling, pinot gris and muscat, and is among the varieties permitted for the late-harvest and noble-grain-selection styles.
Grape varieties: Vins blancs : gewurztraminer
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Gewurztraminer produces still white wines, golden in colour and sometimes tinged with copper due to the grape's coloured skin. The nose is intense and instantly recognisable: lychee, mango and other exotic fruits, rose, followed by spices such as ginger or cinnamon. On the palate, acidity is moderate and alcohol often high, giving wines that are broad and enveloping, with pronounced dry extract. The variety ranges from dry to off-dry, even to sweet in the late-harvest and noble-grain-selection styles, where it gains in concentration and ageing potential. Dry styles pair with spicy Asian cuisine, onion tart or choucroute; Munster and blue-veined cheeses suit the fuller styles; late-harvest wines pair with foie gras.
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