Riesling Les Princes Abbés 2015.

Technical information

- Alcohol : 12,89°
- Acidity : 4,71 grs/l
- Residual sugar : 4,10 grs/l
- Appellation : AOC Alsace

  • Riesling Les Princes Abbés 2015.
Riesling Les Princes Abbés 2015.
  • Riesling Les Princes Abbés 2015.
  • Riesling Les Princes Abbés 2015.

It can be associated with Scandinavian cuisine...

History: 

The riesling is the noblest and finest grape variety of Alsace. Introduced in the 15th century from Rhinelnd, it is supposed to be in fact originating from the Orleans region. It is very different from its German homologue and from the many other Rieslings that are now appearing all over the world.

Location: 

Our Riesling is planted essentially in the locality of Bollenberg and in the vines of Saering and Kessler, and also in the young vineyards of the Kitterlé.

Wine-Making: 

Slow pneumatic pressing, static racking. Fermentation in thermo-regulated tuns for one to four months. Matured on lees during six to eight months.

Tasting: 

The robe is pale yellow with green reflections of medium intensity. The disk is bright, limpid and transparent. The wine shows youth.
The nose is marked, pleasant and of good intensity. We perceive a dominant of fruity scents, citrus fruits, lime, spices, ginger, white pepper and delicate vegetal. The airing enhances these scents and reveals yuzu zest, acid candy and white flowers. The ripe healthy grapes give it a very fresh and precise definition. Beautiful nose.
The onset in the mouth is ample, dense. The alcohol support is balanced. The wine evolves on a medium of maarked vivacity, with a sparkling note. We find the same aromas as on the nose, dominated by citrus fruits, yuzu, orange zest, spices, white pepper, ginger and white flowers. The finish has a good length, 7-8 caudalies, and a frank and persistent liveliness. Very nice balance, typical of the Riesling, marked by a precise and chiseled nervousness. The range of flavors is perfect. Very beautiful wine !

Technical sheet by M. Pascal Leonetti
"Best Sommelier of France 2006"

Gastronomy: 

It can be associated with Scandinavian cuisine : a Gravlax mackerel, a salmon, green apple and toasted pine nuts carpaccio or a smoked trout fillet with cucumber and mashed avocado. And, of course, with a goat's milk cheese such as the briquette du Forez. Serve at 12°C.