16,45
- Availability:
- 18
- Product Code:
- stirn_pinot_gris_prestige
Description
Serve with:
A versatile wine, from aperitif to dessert, with dishes that include sauces, blanquette, game, cooked shellfish, raclette.
Storage:
This wine can be stored for 6-8 years.
Extra information:
The Stirn estate is a family winery where the tradition of winemaking has been passed down through many generations.
The first mentions of the Stirn family date back to around 1450, and since then, they have passed on this winemaking tradition from generation to generation.
Odile and Fabien Stirn settled on the family farm, founded in the 19th century, in 1999. Oenologists have taken over the winemaking at the estate. Their vines (now 12 ha) are spread between Beblenheim and Turckheim, giving them a beautiful mosaic of terroirs, with plots in 5 grand crus (Brand, Mambourg, Sonnenglanz, Schlossberg, and Marckrain).
Winemaking technique:
The whole grape pressing is carried out slowly using a pneumatic press at low pressure, in stages, to respect the grapes and prevent crushing the stems and skins. The settling of the juices occurs naturally and statically, systematically 48 hours or more after pressing, to obtain the finest aromatic juice.
The fermentation of the must starts spontaneously thanks to the native yeasts present in the juice (via the grapes). By controlling the fermentation temperature with a cooling system, the fermentation process is prolonged, allowing the wine to become richer. Managing the temperature helps promote the expression of the typical aromas of the grape variety.
Viticulture:
Vines planted in 1962, with a density of 5000 vines per hectare.
Grass between the rows to encourage microorganisms, control yield, and limit erosion. Control of vigor through leaf removal and topping. Yield limitation by manual thinning for optimal ripeness and quality of the grapes.
Technical characteristics:
Alcohol: 12.7% vol
Natural residual sugars: 31 g/l
Acidity: 4.6 g TH2
Terroir: Located at the place called "Muhlstinne" at the eastern entrance of Sigolsheim, this terroir consists of loess and alluvial deposits from the Weiss alluvial fan. Loess is a calcareous windblown sediment, forming early brown soil.
Exposure: Southeast
Cultivation: In organic conversion since 2020, high environmental value
Reviews (0)
In the glass, a golden wine. The aromas in this wine: acacia, spicy yellow fruit, pineapple, kumquat, lightly spiced, marzipan, beeswax, and a hint of smoke: what a delightful nose! This wine has a very smooth, creamy, and dynamic taste. The wine is sweet, but the high acidity keeps the sweetness in check. It has a beautiful finish.
Serve with:
A versatile wine, from aperitif to dessert, with dishes that include sauces, blanquette, game, cooked shellfish, raclette.
Storage:
This wine can be stored for 6-8 years.
Extra information:
The Stirn estate is a family winery where the tradition of winemaking has been passed down through many generations.The first mentions of the Stirn family date back to around 1450, and since then, they have passed on this winemaking tradition from generation to generation.
Odile and Fabien Stirn settled on the family farm, founded in the 19th century, in 1999. Oenologists have taken over the winemaking at the estate. Their vines (now 12 ha) are spread between Beblenheim and Turckheim, giving them a beautiful mosaic of terroirs, with plots in 5 grand crus (Brand, Mambourg, Sonnenglanz, Schlossberg, and Marckrain).
Winemaking technique:
The whole grape pressing is carried out slowly using a pneumatic press at low pressure, in stages, to respect the grapes and prevent crushing the stems and skins. The settling of the juices occurs naturally and statically, systematically 48 hours or more after pressing, to obtain the finest aromatic juice.
The fermentation of the must starts spontaneously thanks to the native yeasts present in the juice (via the grapes). By controlling the fermentation temperature with a cooling system, the fermentation process is prolonged, allowing the wine to become richer. Managing the temperature helps promote the expression of the typical aromas of the grape variety.
Viticulture:
Vines planted in 1962, with a density of 5000 vines per hectare.
Grass between the rows to encourage microorganisms, control yield, and limit erosion. Control of vigor through leaf removal and topping. Yield limitation by manual thinning for optimal ripeness and quality of the grapes.
Technical characteristics:
Alcohol: 12.7% vol
Natural residual sugars: 31 g/l
Acidity: 4.6 g TH2
Terroir: Located at the place called "Muhlstinne" at the eastern entrance of Sigolsheim, this terroir consists of loess and alluvial deposits from the Weiss alluvial fan. Loess is a calcareous windblown sediment, forming early brown soil.
Exposure: Southeast
Cultivation: In organic conversion since 2020, high environmental value
