Definition: Alsace

Alsace, France's northernmost wine-growing region, has a climate conducive to slow ripening of the grapes, promoting the development of highly refined aromas. The low rainfall makes it possible to harvest the grapes early. The wide variety of soils (granite, limestone, gneiss, schist and sandstone) allows for the cultivation of different grape varieties, some of which were already in place in^{the 15th} century. Riesling, Gewurztraminer, Pinot Blanc, Pinot Gris, Muscat, Sylvaner, Auxerrois and Chasselas are the basis of the famous Alsatian white wines. The region also produces a small quantity of red wines made from Pinot Noir. As in Germany, the wine bears the name of its grape variety and place of origin. A simple appellation in 1945, then an AOC in 1962, Alsace wines obtained the classification of 50 of their vintages as grands crus between 1975 and 1982.

The process of late harvesting and selecting noble grapes is typically Alsatian. It requires perfect grapes that can ensure maximum sugar content. Only Gewurztraminer, Riesling, Pinot Gris and, sometimes, Muscat are suitable for this practice. Alsace is home to often overlooked treasures, superbly aromatic wines with exuberant bouquets. Their characteristics are deliberately accentuated by winemaking techniques, and the best Gewurztraminer, Riesling and Tokay-Pinot Gris wines have great ageing potential. Freshness, fruitiness and youthfulness are the main characteristics of this Alsace wine.