The Kitterlé was mentioned for the first time in 1699. In 1782 twelve “schatz” of vineyard were recorded as the exclusive property of the Jesuits from Ensisheim. The wine from this slope is marketed in its own name since 1830.


The Kitterle is a volcanic sandstone soil occupying a unique site on mountain ledges, on a rocky spur exposed to three directions (south-west, south and south-east). The light and sandy soil retained by immense dry stone walls allows only a limited yield (25 to 35 hl/ha).


Our Pinot Gris Grand Cru Kitterle was harvested manually in wooden crates. Entire grapes are pressed, with static racking. Fermentation in thermo-regulated tuns for one to four months. Matured on fine lees during eight months.


Do not hesitate to associate it with a “Christine Ferber” meat pie, quails stuffed with mirabelle plums, a demi deuil Bresse chicken or a blue cheese such as a Bleu de Termignon. Serve at 12°C.

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The robe is a golden yellow, with light reflections, of beautiful intensity. The disk is bright, limpid, transparent. The wine shows youth.

The nose is frank, pleasant, intense, elegant. Open, one perceives a dominant of candied, overripe scents of yellow fruits, quince, mirabelle plum, apricot jelly, and a slight complex smoky hint. Airing enhances the previous aromas and reveals honey and an underlying floral character. The nose shows a beautiful complexity, proof of the superb quality of the raw material. The rendering is splendid.

The onset in the mouth is ample, dense and fleshy. Mellow, the alcohol support is full-bodied. One evolves on a medium with a frank, incisive vivacity marked by a sparkling note. The range of aromas is reminiscent of the nose, dominated by candied scents, yellow fruits, apricot, mirabelle plum, quince jelly, acacia honey, wax and, as a watermark, this complex smoky hint. The finish has a beautiful length, 8-9 caudalies and a fine, persistent and powerful vivacity. The structure of this wine is monumental. Tasty, powerful, perfectly built. Botrytis provides it with dimension.


Technical sheet elaborated by M. Pascal Leonetti

“Best Sommelier of France 2006”

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