Pinot Noir is the only red grape variety authorised in Alsace; here, in the relatively dry climate to the east of the Vosges Mountains it produces light, fruit-led red wines. The grapes, from plots on limestone soils, are de-stemmed and fermented with native yeasts. Maceration lasts two weeks and regular pumping over to extract compounds from the skins takes place. The malolactic fermentation takes place in stainless steel, and the wine is aged on the fine lees for about a year. Light and refreshing it shows bright, red fruit flavours.
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