A.O.C./A.O.P.
The Alsace wine region covers 119 communes across the Bas-Rhin and Haut-Rhin departments, stretching over 120 kilometres along the eastern slopes of the Vosges mountains, from Marlenheim near Strasbourg down to Thann near Mulhouse. The Vosges shield the vineyards from oceanic influences, giving the region a semi-continental climate with hot, dry summers, cold winters and some of the highest sunshine levels in France. The soils, shaped by the collapse of the Rhine graben, form a highly varied mosaic: brown soils on granite, schist or sandstone on the Vosges side, sandy-gravelly alluvial soils at the edge of the plain, and calcareous brown or rendzina-type soils on the sub-Vosges hills. Among the grape varieties authorised within the Alsace appellation, only one, pinot noir, is permitted for red and rosé wines — all the other varieties being reserved for white wines.
Grape varieties: Vins rouges : pinot noir
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Pinot noir is the only grape variety used for red and rosé wines in Alsace, and it is vinified in a wide range of styles. Some are fresh, fruity and light, with colours ranging from pale rosé to light, translucent red; others, grown on more favourable sites, yield fuller-bodied, fine and elegant red wines with deeper colour. The nose recalls cherry, redcurrant and other red berries, with soft spice notes emerging as the wine gains structure. Tannins are generally smooth, and the palate is lively and well balanced. The lighter styles are best served chilled, as an aperitif or with cold cuts and charcuterie; the fuller-bodied versions pair with poultry, grilled meats and cheese, and can hold a few years in the cellar.
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