Sylvaner: Remarkably fresh, light wine with delicate fruity flavour. Refreshing, vivacious and easy to enjoy. Well suited to accompany trout and small fried or grilled fish.

Pinot Blanc: Well rounded, delicate, fresh, soft wine.
Well suited to accompany white meat and cooked cheese (Emmenthal, Tomme).

Riesling: Dry, refined and delicately fruity. It has an elegant bouquet with sometimes mineral or/and floral notes.
Well suited to accompany hors-d’oeuvre, seafood and fish.

Muscat: Dry and very aromatic wine. It displays fresh fruit flavour.
Well suited to accompany asparagus and desserts and especially for apéritif.

Pinot Gris: Rich, full bodied, with a long finish, it displays complex aromas of dried slightly smoked fruits.
Well suited to accompany white meat and fish in sauce.

Gewurztraminer: Full bodied and exuberant. Its intense bouquet displays rich aromas of fruit, flowers and spices. Sometimes lightly soft, it is a “vin de garde” (wine for ageing).
Well suited to accompany exotic dishes, strong cheese and desserts.

Pinot Noir: The only Alsace vine variety producing red wines. It has a deep rubis colour and a Kirsch flavour/aroma. Its silky tannins make it a well- balanced wine.
Well suited to accompany red meat and cheese.

Crémant d'Alsace: Sparkling Wines of Alsace combines freshness and body...