Pinot Blanc Les Princes Abbés 2006

Technical information

  • Alcohol : 12.47
  • Acidity (sulphuric acid) : 3.46 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
Suggested as an accompaniment to a bed of raw vegetables or fresh goat’s cheeses. 
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 Anglo-Saxons, and then gradually discovered 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 light golden reflections of good intensity. The disk is bright, limpid, transparent. The wine has a fine youthful quality. The nose is marked, pleasant, expressive and gives out a dominant of juvenile, primary, fruity, scent, citrus fruit and very refreshing lemon peel. Airing enhances the fruity character, of lemon still, as well as delicate hint of fine vegetal. The frisky and refreshing nose is remarkable. The onset in the mouth is moderatly ample with a well balanced alcoholic base. One evolves on a fresh and edgy medium marked by a sparkling note. The range of flavours is focused on the dominant fruits and pastries. The finish offers a moderate lenght, 4 caudalies, and a sharp vivacity. The wine shows a slender and lengthy character without losing the freshness of the grape variety.
 
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.