Domaine Barmes-Buecher Riesling Alsace Aoc Rosenberg 2010

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Domaine Barmes Buecher:
The Domaine Barmes Buecher and winemakers François and Genevieve Barmès are located at Wettolsheim in the Alsace wine region between Colmar and Eguisheim. In charge of the estate since 1985, the duo of biodynamic winemakers is in a permanent quest for quality, while totally respecting the originality and character of their varied terroirs. 70% of their vineyards are on slopes that are largely ... Read more
The Domaine Barmes Buecher and winemakers François and Genevieve Barmès are located at Wettolsheim in the Alsace wine region between Colmar and Eguisheim. In charge of the estate since 1985, the duo of biodynamic winemakers is in a permanent quest for quality, while totally respecting the originality and character of their varied terroirs. 70% of their vineyards are on slopes that are largely composed of limestone or clayey-limestone from the Oligocene epoch, with a little on micaceous granite. The remaining 30% consist of sand and pebbles in a very dry micro-climate. The vineyards and the winery are free from synthesized chemical products, weed killers or chemical fertilizers. The aim of this is to keep the initial balance of the grapes undisturbed, and not to mask the effect of the vintages, so that the wine can fully show its “terroir.” The vines are closely planted at a density of 6000 to 8000 plants per hectare (2.5 acres) to create maximum competition for the roots. Naturally, each varietal is harvested separately; the grapes are sorted by a team of 6 to 10 people who remove the few remaining damaged berries or grapes gathered by the harvesters. Each wine is then gently pressed in two pneumatic presses for 6 to 16 hours. No chaptalisation, no fining, no enzyme treatment, and no yeast addition are needed. The different lots of juice are put into 40 to 50 hl vats. A light racking is carried out after 12 hours (to remove coarse lees if needed). Racking, filtering and bottling are always carried out on a waning moon. Then the musts are put into casks, half hogsheads, barrels or stainless steel vats for the fermentation, which can last from 2 to 12 months for dry or slightly sweet wines, and even longer for the sweet wines. All casks and vats are thermostatically controlled. The wines are racked about 1 month before being bottled, at which point a light filtration is carried out, followed by the bottling. Read less

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