Domaine Achillèe Alsace Blanc 3 Bottiglie

Producer:Domaine Achillèe

Wine Box of 3 bottles of biodynamic Alsatian wine

Alsace Blanc Riesling Schieferberg 2016

Vines planted on shale soils in Bernardvillé, on plots facing South and South-East with a hellish slope of 40%. Approximately 9 months of fermentation and a total aging of 22 months in steel.   In the mouth there is elegance and finesse at the highest levels, highly calibrated alcohol content and devastating depth. Aging expectancy: 50 years. Space nose of mint, lemon, lime, white pepper, cloves, nutmeg and camphor. An unprecedented riot of citrus fruits and spices. Crazy on the palate too, with an incredible freshness that balances an important body. Very elegant and persistent, a pleasure for the palate

Gewurztraminer Sec 2019

The grapes come from the Graves of Scherwiller, they macerate for a few hours before pressing. The fermentation lasts for 5/6 months, the wine is subsequently refined in Alsatian barrels. It is not filtered or clarified and a very small quantity of sulfur is added pre-bottling. Smells of candied fruit, spices, toasted peanuts. Withered yellow flowers, pulpy and almost candied fruit, mineral and herbaceous notes, then white pepper and peanuts. Full and fat in the mouth but agile and elegant, persistent with a good residual sugar

Pinot Gris 2020

This wine is produced using an interesting technique of hyper-oxidation of the must in order to stabilize tannins and polyphenols. Alcoholic and malolactic fermentation for approximately 7 days in steel on the fine lees. 20% of the wine obtained rests for 5 years in barrique. Nose of white flowers and above all fruit; fresh, ranging from peach to apricot to plum, and in shell, such as hazelnut or almond. Then many mineral and herbaceous returns. Deep and full, fresh and savory, very elegant and extremely long

Scherwillerm, Alsace

Yves Dietrich and his sons Pierre and Jean have created a true microcosm, unique and contagious.

Yves is responsible for the vineyard, Jean takes care of the cellar and Pierre takes care of the commercial part.

In 1991 Yves decided to take over the family farm, which he converted to organic in 1999 before the big leap into the biodynamic world in 2003.

In 2017, a bioclimatic cellar was created inside the largest thatched building in Europe, shared with the Domaine Jean Paul Schmitt.

The company has 18 hectares and the wines are precise and direct, engaging and clear.