From grapes planted on chalky, clay/limestone soils in vineyards that straddle the Franco/German border. The vines are between 21 and 45 years old and are naturally low yielding. The grapes were hand harvested then macerated for between 12 and 24 hours before fermentation in stainless steel and 2400 liter oak barrels. The wine remained on the fine lees for five months in order to gain additional complexity. This bright and lively Pinot Blanc weighs in at approximately 12.5% alcohol, with notes of white flowers, pear, tangerine and wet stones on the nose. It finishes with clean, mineral notes and great complexity.