Gewurztraminer Grand Cru Kitterlé 2006

Technical information

  • Alcohol : 13,12°
  • Acidity (sulphuric acid) : 3,31 grs/l
  • Residual sugar : 30,9 grs/l
  • Gewurztraminer Grand Cru Kitterlé
Gewurztraminer Grand Cru Kitterlé
  • Gewurztraminer Grand Cru Kitterlé
  • Gewurztraminer Grand Cru Kitterlé
Goes well with Indian cuisine such as chicken tikka masala or cheese like Munster and Epoisse.
Kitterle was distinguished right from 1699. In 1782, twelve « schatz » of vines turned out to belong entirely to the Jesuits from Ensisheim. It has been sold under its own name since 1830.
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.
Manual harvest on 12 October 2006. Whole grape pressing, static racking. Fermentation in thermo-regulated tuns for one to four months. Maturation on fine lees for 8 months. Bottled on 30 & 31 January 2008.
The robe is a golden yellow with golden reflections of good intensity. The disk is bright, limpid and transparent. The nose is marked, very aromatic, with the typical features of its grape variety, with slightly spicy notes of liquorice and rose. Airing enhances the floral (scent of rose) and balsamic notes and reveals notes of incense, beeswax and honey. A complex, intense nose, with a great finesse.
The onset in the mouth is mellow, racy and delicate, one evolves on a medium with a sharp and sparkling vivacity. The alcoholic base is well balanced, which refines the structure making it full-bodied, but without heaviness.
The finish offers a good length, a fine spicy and slightly mineral bitterness. The structure is racy, with much finesse.
Technical sheet elaborated by M. Pascal Leonetti
Best Sommelier of France 2006
Sommelier at l’Auberge de l’Ill (*** Michelin)


  • Aperitif
  • Poultry
  • Spicy salads (mexican, marocan, indian…)
  • Foie gras
  • Exotic dishes (coconut milk, safran…)
  • Salty-sweet dishes
  • Cheeses such as blue, munster…
  • Pastry, tart, cream or mousse (avoid chocolate)
Serve at 12°C