80% Pinot Blanc, 20% Pinot Auxerrois, whole-cluster pressed. Fermented in temperature-controlled, stainless steel vats, the varieties are blended and bottled after 6 months, with yeast added to launch the second fermentation. After a minimum of 12 months on the lees the dosage is added.
At Sigolsheim, in the heart of Alsace’s Haut-Rhin, Maison Pierre Sparr follows a 300 year old tradition of winemaking that began during the reign of King Louis XIV. Since 1680, the family’s passion for viticulture and winemaking has passed from one generation to the next. Today Pierre Sparr owns 37 acres of vineyards in Sigolsheim and sources fruit from another 370 acres owned by established growers who adhere to the family’s high standards of viticulture. Avoiding chemical fertilizers and pesticides, limiting yields and harvesting by hand, all help give full expression to the individual terroir found in each of its wines. Growing on the foothills of the Vosges Mountains and on the Rhine River valley floor, the vineyards benefit from a dry climate and excellent sun exposure, ensuring the long, slow maturation of the grapes. A mosaic of terroirs exists, varying with the slope and the alluvial soils of the valley. The vines grow tall, with foliage that spreads wider than in any other region in France. Upon arrival at the winery after harvest, the fruit is cooled to provide immediate protection against oxidation. The whole fruit clusters are pressed immediately. Fermentations proceed at a slow pace, generally taking approximately six weeks. The musts remain on the lees, stirred weekly, without racking, under controlled low temperatures until the vintage attains the desired richness and texture.