Domaine Einhart
Theo Einhart
Rosheim
Vdf "Pet`Nat"
VARIETY : Pinot Noir, Pinot Gris & Gewurztraminer
VINIFICATION : 4-day maceration (destemmed). Slow pneumatic pressing. Spontaneous fermentation with indigenous yeasts. No fining. No filtration. Aged in bottle for 20 months before disgorging.
Sulfur added: None
Vin d'Alsace "Weingarten"
VARIETY : Sylvaner
TERROIR : Soil / Sub-soil : Brown Clay / Muschelkalk. Exposure : South. Average age of the vineyard : 40 years old. The poorest grape variety on the richest terroirs.
VINIFICATION : Pre-fermentation maceration at a cool temperature (12 - 14°C) for 24 hours, allowing enzymatic reactions to continue and nitrogen and sugar to be extracted, without extracting certain polyphenols, tannins or coloured compounds that alter the structure of the juice. Vinification and ageing in stainless steel vats for 10 months. Sulfur added: None
Vin d'Alsace "Altenberg"
VARIETY : Gewürztraminer
TERROIR : Soil & Subsoil : Loess soil / windblown limestone sand Exposure : South - East. Average age of vineyard : 25 years old
VINIFICATION : Pre-fermentation maceration at a cool temperature (12 - 14°C) for 24 hours, allowing enzymatic reactions to continue and nitrogen and sugar to be extracted without extracting certain polyphenols, tannins or coloured compounds that alter the structure of the juice. Vinified and aged in stainless steel vats for 10 months. 50% of production held back for elevage. Sulfur added: None
Vin d'Alsace "Fleckstein"
VARIETY : Riesling
TERROIR : Clay-limestone / Ferruginous limestone / Muschelkalk Exposure : South. Average age of the vineyard : 45 years old. The power of the limestone is revealed by a full-bodied grape variety that breaks the mould of the petroleum-laden Riesling. It emanates fruit, amplitude and a gentle aromatic breadth underlined by a dense salivation that reflects the clay.
VINIFICATION : Pre-fermentation maceration at a cool temperature (12 - 14°C) for 30 hours, allowing enzymatic reactions to continue and nitrogen and sugar to be extracted without extracting certain polyphenols, tannins or coloured compounds that alter the structure of the juice.
Vinification and ageing in ovoid sandstone vats for 1 year on total lees. Sulfur added: None
Vin d'Alsace "Albermohn Blanc"
VARIETY : Riesling/Gewürztraminer
TERROIR: Soil and subsoil : Loamy-clay-limestone shallow / Muschelkalk. Exposure : South. Average age of the vineyard : 30 years old. This wine is the pure expression of the power of shell limestone. This beverage comes from shallow soil and roots limited to the first 40 centimetres, blocked by precipitation of calcium carbonate (active limestone).
VINIFICATION : Riesling and Gewürztraminer harvested at the same time. Pre-fermentation maceration between 12 & 14°C for 24 hours and start of alcoholic fermentation after pressing. Vinification and ageing in ovoid sandstone vats for 11 months on total lees. Sulfur added: None
Vin d'Alsace "Westerberg"
VARIETY : Riesling/Gewürztraminer
TERROIR : Vines co-planted.
Soil / Subsoil : Loamy-clay- limestone / Deep limestone sand Muschelkalk. Exposure : South / 25 to 30% slope. Average age of the vineyard : 25 years old
VINIFICATION : Pre-fermentation maceration at a cool temperature (12 - 14°C) for 24 hours, allowing enzymatic reactions to continue and nitrogen and sugar to be extracted without extracting certain polyphenols, tannins or coloured compounds that alter the structure of the juice. Vinification and ageing in 100-year-old beer tuns for 11 months on total lees. Sulfur added: None
Vin d'Alsace "Alsace"
VARIETY : Auxerrois/Pinot Blanc/Riesling/Muscat
TERROIR : lay-limestone - Muschelkalk - cool, windy hilltops Exposure : South, South-East Yield Average age of vineyard: 25 years
VINIFICATION : Pre-fermentation maceration at a cool temperature (12 - 14°C) for 30 hours, to maintain enzymatic reactions and extract nitrogen and sugars without extracting polyphenols, tannins or colored compounds that alter the structure of the juice. Each grape variety is vinified and matured separately, just like the traditional Alsatian Edelzwicker. Ageing: 8 months in stainless steel vats on fine lees. Sulfur added: None
Vin d'Alsace "Orange"
VARIETY : Macerated Gewürztraminer/Pinot Gris
TERROIR : Terroir : Clay-limestone
Exposure : South. Average age of the vineyard : 25 years old
VINIFICATION : Maceration for 8 days / 100% destemmed.
Ageing : 10 months in stainless steel vats, then 1 year in bottle. Blended before bottling. Sulfur added: None
Vin d'Alsace "Albermohn Rouge"
VARIETY : Pinot Noir
TERROIR : Soil and subsoil : Loamy-clay limestone shallow soil / Muschelkalk. Exposure : South. Average age of the vineyard : 25 years old. Like its white neighbour, this wine is an expression of its place. This beverage comes from shallow soil and roots limited to the first 40 centimetres, blocked by precipitation of calcium carbonate (active limestone).
VINIFICATION : 100% de-stemmed harvest, 12-day maceration and extraction by pumping- over. Aged for 11 months on fine lees - 40% in oak barrels (aged from 4 to 6 wines) / 60% in hundred-year-old tuns (2400L wooden barrels). Sulfur added: None
Vin d'Alsace "Pinot Noir"
VARIETY : Pinot Noir
TERROIR : Pinot noir from shallow soil and roots limited to the first 40 centimetres, blocked by precipitation of calcium carbonate (active limestone).
VINIFICATION : De-stemmed aged in Foudres. Sulfur added: None