The Kitterlé is a volcano-sandstone terroir which occupies a unique site on
the edge of the mountain by drawing a rocky outcrop offering 3 exposures
(southwest, south and south-east). The light, sandy soil held back by huge dry
stone walls allows only a limited yield (30 to 50 hl/ha in Riesling).
Manual harvest. Whole berry pressing, static settling.
Fermentation in thermoregulated tuns from 3 weeks to 1 month. Aging on fine lees
for 8 months.