The Alsace
a long tradition!
Alsace has a long tradition of winegrowing: before the year 1000, 160 Alsatian villages were already cultivating vines. In the Middle Ages, our Alsace wines were among the most prestigious in Europe. In the aftermath of the First World War, winegrowers began to focus on producing wines from unique, typical grape varieties. This was followed by the establishment of rules governing where and how vines were planted, how they were produced and how they were vinified...
Yes, Alsace’s history and traditions are just like its wines: complex and varied.
Our wines are the result of a marriage between a generous climate (the hallmark of quality
wines) and exceptional terroirs (as you’ll read below).
We’re talking about a moving, breathtakingly beautiful vineyard that makes intelligent use of its contrasts to produce fine, delicate wines that go equally well with local gastronomy as with modern, fusion cuisine. We invite you to plunge with us into a world of both tradition and modernity.
the importance!
Sheltered from “oceanic” influences by the nearby Vosges mountains, which ensure low rainfall (among the lowest in France: approx. 450 mm / year), Alsace’s vineyards enjoy a “semi-continental” climate, bathed in sunshine, warm and dry.
Mostly located between 200 and 400 m above sea level, the vineyards benefit from maximum sunshine, not least because the vines themselves are higher than average.
In fact, the “trellising” technique, in which the branches of the vines are spread out on wires like a palisade, also contributes to this blossoming. It ensures better sunlight for the vines, and a form of protection against dampness and morning frosts on the ground. It’s a technique that’s increasingly used in other regions!
As a result, the vineyards of Alsace benefit from slow, prolonged ripening of the grapes, resulting in particularly subtle aromas.
the essential!
When you think of Alsace’s vineyards, some 120 km long and covering no less than 15,000 hectares of production area, you immediately think of the richness and diversity of its terroirs
Between the plains of Alsace and the foothills of the Vosges, granite, limestone, clay, sandstone and schist produce a veritable mosaic of soils that are ideal for the development of its 7 grape varieties. Clearly and unanimously, Alsace’s geology and the diversity of its terroirs are recognized as conferring to Alsace wines their particularity, finesse and uniqueness.
the magnitude!
For more than a thousand years, our winegrowers in Alsace have been driven by hard work, constant effort and a genuine concern for quality.
The Alsace Wine Route, which is in fact the oldest wine route in France, stretches for over 100 km. and bears witness to the constant efforts of mankind.
Here, families run estates on a human scale, respecting terroirs and traditions, and taking pride in their know-how.
and knowing how to be!
Since the 70s, some estates have successfully taken the path of organic or biodynamic production. A skilful blend of old traditions and new demands!
As a result, Alsace has become one of the leading organic and biodynamic vineyards in France and Europe, with nearly 25% of its vineyards certified.
Alsace Grape Varieties
Dry, delicately fruity and very fresh: the grape variety par excellence from the banks of theRhine. It offers a bouquet of very fine aromas, with notes of citrus, white flowers andminerals (it often comes from sandy-clay soils, and its “petroleum” aroma is not a flaw atall!). Its finesse makes it a true gastronomic element, highly recommended with white meats, fish, oysters and shellfish, goat’s cheese and, of course, the famous local Choucroute Garnie d’Alsace.
Fresh, light and fruity, it has been present in Alsace Basse since the end of the 18th century, and is as discreet as it is effective, happily accompanying Alsatian cuisine in particular. Late ripening, it presents citrus notes and vegetal scents such as cut grass. Fine, round and often noble, it ranks with a Riesling or Pinot Gris and ages well.
A wine of excellence, full-bodied, noble and generous, this wine has been one of the prides
of Alsatian gastronomy since its rise in Alsace in 1870. Its extraordinary qualities owe a great
deal to Alsace’s terroirs: from marly, moderately chalky soils, it boasts an explosion of
aromas, great complexity, power, richness and smoothness... First floral, then spicy and
fruity. Great years give it a typical mellowness and great ageing potential. It’s great with spicy
dishes, cheeses and desserts, but also with foie gras or as an accompaniment to banquets
and receptions, especially as an aperitif wine.
An opulent, full-bodied, fleshy wine, legend has it that it was introduced to Alsace in the 16th
or 17th century. It likes deep, rich soils, generally clay or volcanic, and offers a scent of burnt
wood, undergrowth or loaves of bread. Sometimes it also has a fine beeswax scent. It’s a
velvety wine that goes well with all kinds of fine cuisine, from white meats and roasts to foie
gras and terrines, game and pan-fried mushrooms.
This grape variety has been present in Alsace since ancient times, no doubt due to its topographical and climatic location next to Burgundy. A dry wine, vinified as rosé or red (several localities enjoy a special reputation), this grape variety offers red fruit aromas, but also woody aromas for those aged in wooden barrels. Here, it develops a more complex structure. Its charm and a certain originality mean that it can be enjoyed throughout the meal, for example with grilled red meats, cold meats, pies and game...
A discreetly fruity wine, generally well-balanced, tender, delicate, supple and nervous. It’s a fine white wine, fragrant with orchard fruits and flowers, which gives it a generalist quality.
It combines freshness and suppleness, making it a perfect match for most dishes requiring a well-balanced, high-quality white wine.
It’s a wine that only comes from this particular village and a few very specific neighboring communes. Archives mention it nevertheless in Alsace as early as the middle of the 16th century, with a fine floral bouquet and an obvious kinship with the famous (Gewurz)Traminer.
Velvety, with fruit and deep! Generally dry and full-bodied, it’s a wine worth discovering and tasting, at the crossroads between the acidity of a Riesling and the powerful aromas of a Gewurztraminer.
This is a wine that Alsace has recognized since 1510 in the registers of certain alsatian parishes. A small white grape variety of oriental origin, also common in the South of France, it is quite a late bloomer in the Alsatian climate, the reason why it is generally associated with its cousin the Muscat Ottonel.
On calcareous or slightly calcareous silty soils, they produce a light, dry white wine, delicately oriented towards fruit, notably elderflower. The grape flavor is very present, and for this reason in particular, it’s particularly popular in Alsace as an elegant wine for the aperitif. It nevertheless goes perfectly with our famous asparagus or a fresh goat cheese.
Also a high symbol of Alsace, our blended wines
(else : Clevener or Klevener)
Originally from Eastern France, Pinot Blanc and Auxerrois are often combined and vinified together. Slightly less acidic than Pinot Blanc on its own, the marriage of these two grapes produces Pinot Auxerrois, a wine with a great balance between acidity and substance, balance and suppleness.
It is often elegant, fruity (apple, pear, peach...) and a little more robust than its friend the Sylvaner.
It’s a mistake to assume that a blended wine is necessarily inferior to a single-varietal wine. Edelzwicker (which literally means “noble blend”) is a blend of the noble grape varieties of Alsace (this is why the particle “Edel” has been added to the original name) in the quantities and vintages of the winemaker’s own choice.
Increasingly sought-after and well-cared-for, this blended wine can’t be defined in a single word. But generally speaking, it is fruity and harmonious, with a balanced mouthfeel. With its light structure, this is not a wine for laying down years long, but a wine for pleasure and “instant enjoyment”, appreciated with simple dishes such as charcuterie, salads, garnished planks...
The famous CRÉMANT of Alsace
As mentioned above, Alsace benefits from good climatic conditions, excellent terroirs and a remarkable range of grape varieties. The conditions are therefore ripe for the production of great Crémants.
Vinified differently from still wine, Crémant is first fermented in the traditional way.
It then undergoes a second period of fermentation to develop its sparkle (effervescence). Ageing” lasts a minimum of 9 months, during which time each bottle is regularly turned (so that the material deposits in the neck of the bottle, which is then purged!).
Crémant d’Alsace is sold at least twelve months after tirage (tirage is the transformation of still wine into sparkling wine).
Harvested shortly before the still wines to ensure balance and freshness, the Crémants are often made from a harmonious blend of different grape varieties.
For example, Pinot Blanc ensures freshness and delicacy, Auxerrois can bring a certain suppleness, Riesling can bring fruity notes and elegance, Pinot Gris produces richness and structure, while Chardonnay gives the Crémant some structure and finesse. These are known as “BLANCS DE BLANCS”.
But Pinot Noir is also used in producing Crémants. The so-called “BLANCS DE NOIRS” is a Crémant made from Pinot Noir grapes: the skin of the grape may be dark, but the pulp is light, white.
In this way, each winemaker blends the grape varieties that suit him and the philosophy he wishes to give to his Crémant.
Crémant d’Alsace is drunk chilled, but not iced.
It is often appreciated as an aperitif - it opens the appetite thanks to its fine acidity and freshness - but it is also appreciated with certain dishes, which it reveals with subtlety. Of course, it’s also known as a fine accompaniment to many desserts.
Last but not least, it is an ingredient in many cocktails.
Generally pale in colour, with fine bubbles rising to the surface of the cup, it releases aromas of white fruit, apricot or citrus. Longer-aged Crémants, such as Crémants Millésimés, reveal notes of brioche, butter and even toast.
An essential companion for aperitifs, family meals and, of course, celebrations of all kinds in Alsace, Crémant d’Alsace, whether white or rosé, has conquered not only the rest of France, but also neighbouring countries and even other continents.
Today, with fifty years of Appellation d’Origine Contrôlée (AOC) status, it has become France’s best-selling sparkling wine in its category, far ahead of the others. Having earned its letters of nobility through constant attention to quality, it is recognized by the greatest sommeliers and oenologists.
Extremely well-positioned in terms of price, Crémant d’Alsace has made a name for itself not only alongside the famous Champagne, but also against other sparkling wines from neighbouring regions and countries by surprising in a positive way and without ever having to be ashamed of it!
in the Alsace Region
Alsace Wine Tours
68200 MULHOUSE
