It goes well with shellfish and dishes with fine, steamed or poached fish.
KITTERLE was distinguished right from 1699. In 1782, twelve “schatz” of vines turned out to belong entirely to Jesuits from Ensisheim. It has been sold under its own name since 1830.
“Le Brise-Mollets”; “Calf-breaker”: it was given this local nickname by the vinegrowers 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 a unique site, on a steeply sloping rocky outcrop facing three ways (south-west, south and south-east). The light, sandy soil, which is kept back by huge drystone walls, only gives very low yields.
Hand-picked, put into crates. Whole bunches pressed. Static settling of the must. Fermented in temperature controlled tuns. Raised on the lees for 8 months.
Riesling Grand Cru Kitterlé 2001 is beautiful yellow-green colour and rather reserved, with a discreetly fragrant, characteristic, fine nose with a hint of white fruit. Beautiful length and complexity on the palate finishing with mineral freshness.
- Roasted scallops salad with orange
- Lobster ravioli
- Seafood, shellfish, fish terrine
- Fish cooked, raw or in sauce
- Ideal with choucroute
- Quiches, pies, salads
- Roasted poultry or in sauce
Serve at 12°C