From the producer
History
Ranked among the best wines in the world, the Riesling is one of Alsace’s biggest successes. Introduced in the 15th century, and originating from the Orleanois region, it is different from its German counterpart and from the numerous Riesling, which can now be found a little all over the world. A late-ripening grape variety, it continues to ripen at low temperatures, but gives marvelous results when there is a sunny, dry, late summer. First distinguished in 1699, Kitterlé has always had an exceptional reputation. Already protected in the middle ages, it has been sold under its own name since 1830.
Location
This volcanic-sandstone plot is on a unique site, on a steeply sloping rocky outcrop facing three ways (south-west, south and south-east). The light, sandy soil, which is kept back by huge dry stonewalls, only gives very low yields (25 to 35 hl/ha).
Wine-making
The grapes are handpicked and whole bunches are pressed. There is static settling of the lees. The wine is fermented in temperature-controlled tuns, followed by raising on the less for 8 months.
Tasting notes and reviews
"A beautiful white that shows a hint of cinnamon and spice, spread out on the top of chalky and flinty aromas, which themselves give way to guava peel and lemon zest. Quite long and powerful on the palate, which frames a tightly knit but robust portrait of zesty apricots and apples. Drink now." - 94/100, James Suckling, August 2019
History
Ranked among the best wines in the world, the Riesling is one of Alsace’s biggest successes. Introduced in the 15th century, and originating from the Orleanois region, it is different from its German counterpart and from the numerous Riesling, which can now be found a little all over the world. A late-ripening grape variety, it continues to ripen at low temperatures, but gives marvelous results when there is a sunny, dry, late summer. First distinguished in 1699, Kitterlé has always had an exceptional reputation. Already protected in the middle ages, it has been sold under its own name since 1830.
Location
This volcanic-sandstone plot is on a unique site, on a steeply sloping rocky outcrop facing three ways (south-west, south and south-east). The light, sandy soil, which is kept back by huge dry stonewalls, only gives very low yields (25 to 35 hl/ha).
Wine-making
The grapes are handpicked and whole bunches are pressed. There is static settling of the lees. The wine is fermented in temperature-controlled tuns, followed by raising on the less for 8 months.
Tasting notes and reviews
"A beautiful white that shows a hint of cinnamon and spice, spread out on the top of chalky and flinty aromas, which themselves give way to guava peel and lemon zest. Quite long and powerful on the palate, which frames a tightly knit but robust portrait of zesty apricots and apples. Drink now." - 94/100, James Suckling, August 2019