It is well suited to fresh or fried foie gras, as well as sweet and sour dishes.
KITTERLE was first distinguished in 1699. In 1782twelve “schatz” of vines revealed to belong exclusively to the Jesuits of Ensisheim. This hillside plot has been sold under its own name since 1830.
“Brise-Mollets” ; the “Calf-breaker” : it was given this local nickname by the vine growers who worked in the breathtakingly high vineyards on steep slopes, often as steep as 1 in 2 or 1 in 3. This volcanic-sandstone plot is on unique site, on a steeply sloping rocky outcrop facing three ways (south-west, south and south-east). The light, sandy soil, which is retained by huge dry stones walls only gives low yields.
Hand-picked, put into crates. Whole bunches pressed. Static settling of the lees. Fermented in temperature controlled tuns. Raised on the lees for 8 months.
The color is a beautiful yellow with green reflections and beautiful thick tears. The aroma is of candied fruit (pâte de coing – quince paste) with smoky, honey hints… In the mouth, it is unctuous, sharp, marked by fruit flavors. The acidity of the vintage is still very much present. All the flavors of the wine are not fully blended, since it is only a young wine.
- Ideal with foie gras
- Fishes cooked in butter or cream
- Spicy dishes
- Poultry in sauce (great with porc)
- Desserts (avoid chocolate)
Serve at 12°C