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description
Details of wine
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Color
Brillante e dorato.
Smell
I profumi sono intensi e aperti, riportano sentori di frutta a polpa bianca come la pera e note finemente affumicate.
Taste
Al gusto è corposo e molto equilibrato, si esprime su note fruttate come pera e susine Mirabelle.
Pairings
Ideale con rognone di vitello, antipasti di carne o di pesce, piatti e risotti a base di funghi, ma anche con ricette a base di carni bianche come lo stufato d'agnello.
Details
Features
| YEAR | 2019 |
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| ALCOL | 14.00 |
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| FORMAT | 0,75 L Standard |
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| COLLECTED | Manualmente nella prima metà di Ottobre. |
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Details
Informations
| CLASSIFICATION | AOC Alsace |
|---|---|
| TEMPERATURE | 12-14 |
| LOCATION | Ribeauvillé (France) |
| GROUND | Arenarie sabbiose e limose. |
| REFINEMENT | Segue l'affinamento sulle fecce fini per ulteriori 3 mesi in contenitori di acciaio inox. |
| WINEMAKING | Il processo di vinificazione prevede una fermentazione di 6 mesi. |
Details
Awards
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CELLAR
Name: Henry Fuchs
Start-up year: 1922
Address: Ribeauvillé (France)
Henry Fuchs founded the company in 1922 with headquarters in Ribeauvillé. Today, now in its fifth generation with Paul Fuchs, the winery is recognized as an expression of excellence in Alsatian wines. The extension is 10 hectares of vine land and is developed on a sunny and dry land that allows the optimal ripening of the grapes and the production of wines that express the territory together with the company philosophy. Henry Fuchs meticulously searches for the best sugar and taste-olfactory balance of his products, in order to offer high quality, fresh and balanced wines with the typical Alsatian character. The entire production process is conducted with the utmost respect for nature. The entire production is carried out in certified organic regime. The cultivation of the vine does not use aggressive artificial herbicides. The harvest is manual, the grapes are then gently pressed to extract only the best juice, without stressing the grapes. The first sedimentation takes place by natural precipitation, allowing the natural clarification of the must, then fermented almost totally without the addition of yeast. Man's interventions are reduced to a minimum, in order to obtain products of unique purity and elegance, which express the high wine quality of Alsace and of this particularly suitable Grand Cru area.