Alsace - Rieffel

Question 1

2014: Rieffel: Alsace, Riesling, “Brandluft”

Answer 1

From vines aged 39 years-old, planted on chalky-clay soils with sandstone deposits, the grapes are hand-harvested at the end of September and sorted in the vineyard. Spontaneous fermentation follows in stainless steel tanks for six months and allowed to rest on lees for six months, followed by aging for 10 months. Filtered. 13% Alc

Certified Organic.

Question 2

2014: Rieffel: Cremant d’Alsace

Answer 2

70% Auxerrois, 20% Riesling and 10% Chardonnay

From vines planted on calcareous clay soils, the grapes are hand-harvested in early-mid September (11-15th) and undergo spontaneous fermentation for six months and spends 12 months resting before first disgorgement. No dosage as they only use a mixture of older dry vintages. Filtered. 12% Alc

Certified Organic.

Question 3

2015: Rieffel: Alsace, Pinot Noir, “Nature”

Answer 3

From 30 year old vines grown on clay and predominantly sandstone alluvium soils. Hand-harvested between September 10-11th, no destemming followed by 15 day maceration with fermentation taking place in old 228L barrels for seven months with the same amount of time on the lees and no temperature control. Not filtered. 13% Alc.

Certified ORganic.