Pinot Blanc Les Princes Abbés 2005

Technical information

  • Alcohol : 12,18°
  • Acidity (sulfuric acid) : 3,47 grs/l
  • Residual sugar :  5,6 grs/l
  • Pinot Blanc Les Princes Abbés
Pinot Blanc Les Princes Abbés
  • Pinot Blanc Les Princes Abbés
  • Pinot Blanc Les Princes Abbés
The wine can be savoured with classic Alsatian cuisine, goat cheese salads, and quiche Lorraine. 
History: 
Although the Pinot Blanc is a very ancient grape variety (already know in the 16th century), it was only truly recognized a few years ago. It does not come from Burgundy, but the north of Italy. It was first introduced by the French who appreciated its freshness, suppleness and ability to go with food.
Location: 
Our Pinot Blanc mainly comes from our SAERING and SPIEGEL Grand Cru plots and BUX and BOLLENBERG plots.
Wine-Making: 
A blend of 30% Pinot Blanc and 70% Auxerrois.
Pressed pneumatically. Static settling of the must. Fermented in temperature controlled tuns from 1 to 4 months. Raised on the lees for 4 months. Bottled within the year.
Tasting: 
The robe is a light golden yellow with green reflections of a beautiful intensity. The disk is bright and limpid. The nose is pleasant and subtle and reveals a dominant of fruity flavours, white flesh fruits and green apples. Aeration enhances its fruity character and reveals citrus fruits, lemon and a slight floral touch. The nose is discreet but pleasant. The onset in the mouth is ample, the alcoholic base well balanced. One evolves on a sharp medium. The range of flavour is reserved and centred on this fruity style, apple and citrus fruit. The finish offers a moderate length, 3-4 “caudalies” and a sharp vivacity.
 
Technical sheet elaborated by M. Pascal Leonetti
Best Sommelier of France 2006
Sommelier at l’Auberge de l’Ill (*** Michelin)

 

Gastronomy: 
  • Ham and sausages
  • Seeafood, fish terrine, sushis
  • Asparagus
  • Salads
  • Roasted poultry
  • Roasted porc or veal
  • Barbecues
  • Fresh, young and light cheeses, goast cheese
 
Serve at 12°C.