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

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

Les Comtes de Ribeauville is a well-known winery in the Alsace region of France, affiliated with the *Cave de Ribeauville* cooperative. Founded in 1895, the cooperative is one of the oldest and most influential wine cooperatives in France, founded jointly by local grape growers to jointly brew high-quality wines.

Cdr is the first cooperative structure in France, founded in 1895. Built by 44 Alsace brewer families coming together

Until now 41 families continue to operate CDR, and for more than 128 years, the history of the family has been written as the history of dedicated and passionate brewers.

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.