Location
The KESSLER grows on a sandstone soil and displays in its centre a valley that is globally facing East, South-East, which protects it from North winds and cold air streams brought by the valley of Guebwiller. As a natural extension of the Grand Cru KITTERLE, its subsoils are reddish over a Vosgean sandstone bedrock. At its base, an outcrop of limestone results in clay soils.
How it is made & raised
Manual harvest. Whole grape pressing. Static racking. Fermentation in thermocantrolled tuns. Ageing on less for 8 months.
Tasting notes
The robe is a pale gold with green reflections, the disk is bright and limpid. The nose is complex, dominated by citrus fruit notes such as lime. The onset in the mouth is rich and warm. One evolves on a full-bodied, saline medium. The aromatic richness enhances the fruity notes, very ripe, slightly candied fruit. The finish offers a fine, straight acidity that gives a very beautiful length and minerality to the wine.
Analytical information
* Alcohol : 13.53°C
* Acidity (sulphuric acid) : 4.45 grs/l
* Residual sugar : 4 grs/l
Matching it with food
To serve with noble sea fish, grilled or "en papillotes" with a slightly spiced rice. Serve at 12°C. To be savoured already now on its youth or wait for its minerality in about 8 years.
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