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Paul Blanck Gewürztraminer 2010

Winemaker's Notes:

A Kientzheim vineyard. 20-year-old vines. Clay and limestone soil, gentle slopes, south-facing. Vinification: The juice is extracted with infinite care in our air-bag press. The slow, gentle pressing avoids crushing the stalks and pips. The must starts fermenting of its own accord thanks to the natural yeast present in the juice, and the fermentation generally lasts from 4 to 10 weeks. It is carried out in stainless-steel vats equipped with temperature control, a medium which maximises the expression of this variety's aromas. Elevage: Once the fermentation is finished, the wine has to be matured. This stage is essential, in order to fix its structure and aromas. As the wine matures, the tiny particules in suspension gradually sink to the bottom of the vat and form a deposit, which contributes richness.

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Paul Blanck:
The Blanck family has been established in Alsace since the late 16th century and in the wine business in Kientzheim since the early 19th. The regional wine activity has gone through a great deal of changes, mainly political ones, over the last two centuries. Family spirit. This is a reality with the Blancks. The proof is that two generations work hand in hand. The sons, Frédéric and Philippe... Read more
The Blanck family has been established in Alsace since the late 16th century and in the wine business in Kientzheim since the early 19th. The regional wine activity has gone through a great deal of changes, mainly political ones, over the last two centuries. Family spirit. This is a reality with the Blancks. The proof is that two generations work hand in hand. The sons, Frédéric and Philippe work incessantly under the supervision of Bernard and Marcel to improve their wines and move in new directions. Read less

A Kientzheim vineyard. 20-year-old vines. Clay and limestone soil, gentle slopes, south-facing. Vinification: The juice is extracted with infinite care in our air-bag press. The slow, gentle pressing avoids crushing the stalks and pips. The must starts fermenting of its own accord thanks to the natural yeast present in the juice, and the fermentation generally lasts from 4 to 10 weeks. It is carried out in stainless-steel vats equipped with temperature control, a medium which maximises the expression of this variety's aromas. Elevage: Once the fermentation is finished, the wine has to be matured. This stage is essential, in order to fix its structure and aromas. As the wine matures, the tiny particules in suspension gradually sink to the bottom of the vat and form a deposit, which contributes richness.

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