A.O.C./A.O.P.
The Alsace appellation covers 119 communes across the Bas-Rhin and Haut-Rhin departments, forming a viticultural strip roughly 120 kilometres long that runs from around Marlenheim to Thann, on the eastern slopes of the Vosges. The vineyards lie on the sub-Vosges hillsides, between 200 and 400 metres in altitude, sheltered from oceanic influence by the Vosges massif, which gives the region a warm, dry semi-continental climate during the growing season. The soils form a mosaic of granite, limestone, sandstone, schist and gneiss, often changing over short distances. The Pinot Blanc denomination, also known as Klevner, brings together wines made from pinot blanc and auxerrois, alone or blended; pinot noir vinified as a white wine and pinot gris may also be included. It is thus distinguished from most other Alsace wines, which are made from a single grape variety, by this possibility of blending several white varieties.
Grape varieties: Vins blancs : pinot blanc
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Alsace Pinot Blanc, often complemented by auxerrois, whose round and generous character enriches it, produces still white wines with a pale yellow colour, clear and bright. The nose is fresh and discreetly fruity, with notes of peach, apple and floral nuances, sometimes lifted by a touch of almond. Measured acidity gives the wines a tender, light balance, with an open attack and a quick evolution on the palate. These are supple wines, not particularly complex but harmonious, best enjoyed in their youth to make the most of their aromatic freshness. They pair readily with white meats, grilled fish, composed salads, egg-based dishes such as quiche or omelette, and young cheeses such as tomme, Saint-Nectaire or Chaource.
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