A.O.C./A.O.P.
The Alsace appellation covers 119 communes across the Bas-Rhin and Haut-Rhin départements, on the eastern side of the Vosges foothills. One of the northernmost wine regions in France, the vineyard stretches roughly 120 kilometres, from the area around Cleebourg in the north down to Thann in the south, with plantings mostly lying between 200 and 400 metres of altitude. The soils form a mosaic shaped by the collapse of the Rhine graben: acidic brown soils on schist, granite or sandstone of Vosges origin, colluvial and alluvial sandy-gravelly soils at the edge of the plain, and calcareous brown or rendzina-type soils, mixed with marl and holding water well, on the sub-Vosges hills. The Vosges massif shields the vineyard from oceanic influences and gives it a semi-continental climate with high sunshine and rainfall among the lowest in France. Authorised varieties include auxerrois, sylvaner, riesling, gewurztraminer, pinot blanc, pinot noir and pinot gris, the latter allowed to be sold under its own varietal name when the wine is made exclusively from it.
Grape varieties: Vins blancs : pinot gris
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Pinot gris yields white wines with a deep golden colour, ranking among the fullest-bodied and most structured whites of the Alsace vineyard. The nose shows smoky notes and a hint of undergrowth, with candied fruit and honey on more concentrated styles. On the palate the wine is rich, with substantial dry extract, balanced by an acidity that keeps the wine fresh. Most bottlings are vinified dry, but the variety also lends itself to richer styles, up to late-harvest (vendanges tardives) and noble-rot selections (sélection de grains nobles), which are more concentrated, powerful and capable of very long ageing. Dry wines pair well with white meats in sauce, poultry and mushroom-based dishes; richer styles, such as late-harvest bottlings, go readily with foie gras.
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