Les Comtes de Ribeauville Alsace Pinot Noir Rodern Grande Cuvee Galbee Sec 2017《ZF492》

Les Comtes de Ribeauville Alsace Vieilles Vignes Gewurztraminer Medium Sweet 2023《ZF487》

The Cave de Ribeauville, the first cooperative in France, was founded in 1895. In the aftermath of the Franco-Prussian war, in response to the crisis, 44 Alsatian winegrowing families decided to unite their harvest around a common project. Forerunners throughout the vineyards, they organized a wine cooperative in the pretty village of Ribeauville on the Alsace Wine Route.

Our 245-hectare vineyard is concentrated 5km north and 8km south of the village of Ribeauvillé. Situated on a major geological fault, it offers a wide variety of soils.

Alsace is located in northeastern France, between the Rhine River and the Vosges Mountains. The winding Rhine River has become the natural border between Germany and France.

Alsace is mainly divided into three parts, namely Alsace AOC, Alsace Grand Cru AOC, and Cremant d’ Alsace. The Alsace AOC was established in 1962, accounting for about 70% of the local production, most of which is white wine. The Alsace Grand Cru AOC was established in 1975, and the number of grand crus was added in 1983, 1992 and 2007. At present, Alsace has 51 grand crus, and their production accounts for only 4% of the total production of Alsace.

The Vosges Mountains block the humid air from the northwest ocean belt, making it the driest grape-producing region in France.

Since there is no ocean to regulate the temperature in the inland area, the large temperature difference between day and night is conducive to the growth of white grapes, which keeps the acidity of white grapes very well, so the white wine brewed is round and thick. 90% of Alsace production is white wine, and steel barrels are used to brew wine to preserve the aroma of flowers and fruits.

This Pinot Noir comes from Lieu-Dit Rodern. 40% of this Pinot Noir comes from Rodern’s Grand Cru Gloeckelberg, giving it remarkable finesse. The aromatic complexity is linked to the very low yield of 45hl/ha.  Winemaking The grapes are harvested exclusively by hand. The destemmed grapes are macerated for 7 days. Bleeding is then carried out after vatting. During the first few days, pumping over and punching down are carried out daily. Malolactic fermentation takes place either in tuns or in barrels, after which the wine is left to rest on its fine lees for 9 months before bottling, allowing the aromas of this exceptional wine to develop further.