The Sylvaner grape variety first appeared in Lower Alsace towards the end of the 18th century, and came from Austria. It is the most widespread grape variety in Alsace, particularly in the Lower Rhine.


Sylvaner mostly comes from the Bux plot but also from the Grand Cru Kessler plot.


The grapes are pressed pneumatically followed by static settling of the must. Fermentation takes place in temperature controlled tuns from 1 to 4 months. The wine is raised on the less for 4 months and bottled within the year.



  • Ham and sausages
  • Seafood, fishes (terrine, sushis …)
  • Quiches, pies, souffles
  • Salads
  • … or just when you’re thirsty
Serve at 12°C
Learn more about food & wine pairing


The robe is a lemon yellow with light reflections of good intensity, the disk is bright, limpid and transparent. The wine shows youth.
The nose is frank, pleasant with a good intensity. One notes a dominant of over matured fragrances, honey, acacia and polish, delicately exotic. Airing shows delicates atypical but pleasant fruity, lemon hints. The nose is original but shows delicacy and brings pleasure.
The onset in the mouth is moderately ample, the alcoholic base is balanced. One evolves on a sharp and edgy, slightly sparkling medium. The range of aromas is dominated by citrus fruit, citron, fine hints of butter, of pastries.
The final presents an average length, 6 caudalies and a frank vivacity. The structure in the mouth is svelte and chiseled, it shows delicacy. In spite of the atypical character of the aromas, this wine is pleasant.
Technical sheet elaborated by M. Pascal Leonetti
Best Sommelier of France 2006
Sommelier at l’Auberge de l’Ill (*** Michelin)


Other vintages