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Technique
Viticulture
Jean Boxler blends grapes from plots in the Heimbourg and Pfoeller district, from the Brand and Sommerberg Grand Crus.
Oenology
Alcoholic fermentation is generally carried out using indigenous yeasts and malolactic fermentation is not sought. Whole grapes are pressed slowly and the subsequent settling of the must is not very thorough. The wine ferments in large tuns. Total sulphur levels are low for the region (80 mg/l), with only 20 mg of free sulphur at bottling.
Suggestions for accompaniment
Thai prawn soup with lemongrass • Indian cuisine • Münster.
Liquid geography
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