History
The Kitterle was mentioned for the first tile 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.
Location
The Kitterlé 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).
Wine-making
Entire grapes are pressed, with static racking. Fermentation in thermo-regulated tuns for one to four months. Matured on fine lees during eight months.
Gastronomy
This wine is ideal for accompanying an oyster meat salad seasoned with walnut oil, sliced veal in its juice and gnocchi or a ripened cheese from the Citeaux Abbey. Serve at 12°C.
Learn more about food & wine pairingTasting
The colour is lemon yellow with light green reflections, of good intensity. The disk is bright, limpid and transparent. The wine shows youth.
The nose is open, pleasant and intense. We perceive a dominant of candied, fruity flavours, white fruit, golden apple, praline, sweet almond, nougat. Airing reveals yellow fruits, quince, Mirabelle plum as well as subtle floral notes, fine vegetal, valerian, star anise and liquorice. The nose reflects a beautiful maturity of the grape and seems imbued with the character of the vintage. It gives the wine a great complexity.
The onset in the mouth is full, fleshy and tender. The alcohol support is balanced. The wine evolves in a clean and lively medium, marked by a sparkling note. The range of aromas, complex, evokes white fruits, golden apple, yellow fruits, quince, Mirabelle plum and persists with star anise, liquorice and sweet almond. We perceive also a hint of mineral bitterness. The finish has a good length, 7-8 caudalies, openly lively with a lingering fine bitterness. The balance of this wine is dense and compact, firm and tasty. Somewhat restrained, time will give this wine its full dimension.
Technical sheet by M. Pascal Leonetti
“Best Sommelier of France 2006”
