The vineyards of Domaine Viticole de la Ville de Colmar lie over numerous geographical locations in Colmar and over different villages near Colmar.
Grapes are harvested at peak ripeness. Alcoholic fermentation is carried out over 1-2 weeks with select yeast pitching and controlled temperatures. No malolactic fermentation. The wine is then racked, filtered and bottled.
Alluvial soil silt and gravel. This type of soil gives this wine its freshness, its fine bouquet and harmony
A pleasant vividness for the palate and a long persistency make this wine to be the best choice for seafood and regional dishes
Cold starters; seafood, shellfish, cockles' salad, shrimps and chicory, eel sauté and blond turnips. Other hot dishes: Coq in Riesling, sauerkraut and sausages, smoked pork shoulder
The technical information on this wine is correct to the best of our knowledge at the time of publication. This information may be subject to change according to vintage
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