Alsace Willm - Pinot Gris - Reserve - 2024
Alsace Willm - Pinot Gris - Reserve - 2024
Country
France
Region
Alsace Region
Appellation
Alsace Region
UPC
0 81924 300117 6
8 19243 00116 9
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457C-24
457-24
Estate
As its name indicates in French, Pinot Gris is a grey varietal with white fruit. This varietal offers structured wines, round in the mouth feel and long on the finish. It shows smokiness and develops opulence and distinctive characteristic aromas.
Terroir
The Willm vineyard is located in the Barr region of northern Alsace at an altitude of 200-400 meters, extending from the mountainous base of the Vosges to the plains of Alsace and the Rhine. Bordered by the Vosges Mountains to the west, the Barr hillsides benefit from a dry and sunny microclimate thanks to their south-southeast exposure, optimal for cultivating the vines. The fluctuation between warm days and cool nights in autumn is conducive to a slow, prolonged grape maturation.
Our diverse soils are a product of the region’s diverse landscape. The mountainous Vosges make way for smaller hills which stretch into various flatlands—just a few of about a dozen geological formations that comprise our region’s landscape. The vineyard itself consists primarily of granite and clay-limestone soils, while the coastal marine environment contributes to the terroir’s mineral-rich quality.
Vinification
The winemaking of our premium range focuses on the varietal character and the fruit. The grapes are harvested at good maturity and pressed in pneumatic presses. The pressing is fractured and takes 4 hours in total.
The juice is decanted in order to begin the winemaking with a clean and clear must. We inoculate with selected neutral yeasts to start the alcoholic fermentation. The fermentation takes place in temperature controlled stainless steel vats (64 Fahrenheit / 18 Celsius) and takes between 4 to 6 weeks. It is followed by a maturing on the fine lees for another 2 to 3 months. The wines are then racked, cold stabilized and go through a light filter(Kieselguhr). The wine is then finished and stays in tempered tank until the bottling.
The wines are generally bottled between 8 and 10 month following the harvest.
The juice is decanted in order to begin the winemaking with a clean and clear must. We inoculate with selected neutral yeasts to start the alcoholic fermentation. The fermentation takes place in temperature controlled stainless steel vats (64 Fahrenheit / 18 Celsius) and takes between 4 to 6 weeks. It is followed by a maturing on the fine lees for another 2 to 3 months. The wines are then racked, cold stabilized and go through a light filter(Kieselguhr). The wine is then finished and stays in tempered tank until the bottling.
The wines are generally bottled between 8 and 10 month following the harvest.
Technical Data
- 100% Hand harvesting
- Extended and soft pressing
- 4-6 weeks controlled fermentation in stainless steel
- Maturing on the fine lees for another 2 to 3 months
- Alcohol : 12.94% vol.
- Residual sugar : 10.27 g/l
- Total Acidity: 3.59 g/l
- Aging potential: Enjoy it now or keep it up to 5 years.
- Extended and soft pressing
- 4-6 weeks controlled fermentation in stainless steel
- Maturing on the fine lees for another 2 to 3 months
- Alcohol : 12.94% vol.
- Residual sugar : 10.27 g/l
- Total Acidity: 3.59 g/l
- Aging potential: Enjoy it now or keep it up to 5 years.
Estate
As its name indicates in French, Pinot Gris is a grey varietal with white fruit. This varietal offers structured wines, round in the mouth feel and long on the finish. It shows smokiness and develops opulence and distinctive characteristic aromas.
Terroir
The Willm vineyard is located in the Barr region of northern Alsace at an altitude of 200-400 meters, extending from the mountainous base of the Vosges to the plains of Alsace and the Rhine. Bordered by the Vosges Mountains to the west, the Barr hillsides benefit from a dry and sunny microclimate thanks to their south-southeast exposure, optimal for cultivating the vines. The fluctuation between warm days and cool nights in autumn is conducive to a slow, prolonged grape maturation.
Our diverse soils are a product of the region’s diverse landscape. The mountainous Vosges make way for smaller hills which stretch into various flatlands—just a few of about a dozen geological formations that comprise our region’s landscape. The vineyard itself consists primarily of granite and clay-limestone soils, while the coastal marine environment contributes to the terroir’s mineral-rich quality.
Vinification
The winemaking of our premium range focuses on the varietal character and the fruit. The grapes are harvested at good maturity and pressed in pneumatic presses. The pressing is fractured and takes 4 hours in total.
The juice is decanted in order to begin the winemaking with a clean and clear must. We inoculate with selected neutral yeasts to start the alcoholic fermentation. The fermentation takes place in temperature controlled stainless steel vats (64 Fahrenheit / 18 Celsius) and takes between 4 to 6 weeks. It is followed by a maturing on the fine lees for another 2 to 3 months. The wines are then racked, cold stabilized and go through a light filter(Kieselguhr). The wine is then finished and stays in tempered tank until the bottling.
The wines are generally bottled between 8 and 10 month following the harvest.
The juice is decanted in order to begin the winemaking with a clean and clear must. We inoculate with selected neutral yeasts to start the alcoholic fermentation. The fermentation takes place in temperature controlled stainless steel vats (64 Fahrenheit / 18 Celsius) and takes between 4 to 6 weeks. It is followed by a maturing on the fine lees for another 2 to 3 months. The wines are then racked, cold stabilized and go through a light filter(Kieselguhr). The wine is then finished and stays in tempered tank until the bottling.
The wines are generally bottled between 8 and 10 month following the harvest.
Technical Data
- 100% Hand harvesting
- Extended and soft pressing
- 4-6 weeks controlled fermentation in stainless steel
- Maturing on the fine lees for another 2 to 3 months
- Alcohol : 12.94% vol.
- Residual sugar : 10.27 g/l
- Total Acidity: 3.59 g/l
- Aging potential: Enjoy it now or keep it up to 5 years.
- Extended and soft pressing
- 4-6 weeks controlled fermentation in stainless steel
- Maturing on the fine lees for another 2 to 3 months
- Alcohol : 12.94% vol.
- Residual sugar : 10.27 g/l
- Total Acidity: 3.59 g/l
- Aging potential: Enjoy it now or keep it up to 5 years.