Only the oldest vines (over 40 years old) from the Clos Windsbuhl Vineyard were used to produce this wine. This vineyard has the capacity to give a solid structure to the wine because of the smaller yields and nice minerality. Zind-Humbrecht’s dedication to terroir expression guides all winemaking practices, which include extended pressing cycles, abbreviated clarification cycles (to retain natural yeasts and proteins in the must), natural malolactic fermentation and extended aging on the lees. The wine is aged 18 months in 40-year-old French barrels.
One can find all the subtlety and delicacy of the Windsbuhl terroir in this refined fruity (pears, quince, citrus) and mineral nose (wet stones, iodine). The palate shows a round structure, well balanced by a ripe acidity.
Paté or poultry, pork or pasta dishes in rich sauces.