RIESLING LIEU-DIT HAGUENAU 2017 (Domaine Jean Sipp)

TERROIR

The Riesling vines are planted on the place called Hagenau whose soil dates from the lower Keuper (-230 to -227 million years ago).

It consists of a gray-black marl soil with gypsum, about 50 to 70m thick. Its sedimentation took place in a marine environment, in a deep and poorly oxygenated sea.
The presence of gypsum, exploited in the region for the plaster manufacture, testifies to periods of sea bathymetric variations : when its level drops, it no longer feeds the lagoons whose water evaporates, facilitating the gypsym deposit on the seabed.

WINEGROWING & WINEMAKING

The vines are cultivated in accordance with the Organic viticulture specifications. The Jean Sipp estate has also started its conversion in 2018 in order to obtain the official organic certification.

The harvest is manual. The grapes are pressed slowly for 8 hours by pneumatic pressing. Then they rest in the tank for 24 hours for static settling. The must is then drawn into casks where it carries out its alcoholic and malolactic fermentations for about 6 weeks.
Once the fermentations are finished, the must is drawn off and matures on its fine lees in tuns for 8 months. At the end of the ageing phase, the estate carries out a sterile filtration of the must before bottling, which takes place in May.

• Acidity : 7,5 g/l
• Residual sugar : 4,2 g/l