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The cuvée Réserve blends grapes from the GC Brand and Sommerberg D.
Alcoholic fermentation is generally carried out with indigenous yeasts and malolactic fermentation is not sought. The pressings on whole grapes are slow and the settling that follows is not very thorough. The wine is fermented in large tuns. Total sulphur levels are low for the region (80 mg/l) and only 20 mg of free sulphur at bottling.
Suggestions for accompaniment
White asparagus with saffron, langoustine or lobster salad with citrus vinaigrette, Asian cuisine with ginger.
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