PINOT BLANC LES TROIS TERROIRS 2019 (Domaine Jean Sipp)

DESCRIPTION

The Pinot Blanc vines are planted on plots located in the Ribeauvillé and Hunawihr villages, whose terroir mosaic makes it possible to blend grapes from different soils. The PINOT BLANC LES TROIS TERROIRS cuvée is made up, as its name suggests, of three distinct clay-limestone terroirs.

TERROIR

The terroir is made up of very old soils dating from the Middle and Upper Triassic (-238 to -227 million years ago). During this geological period, which lasted over a hundred million years, many sediment layers were deposited over time. Erosion and tectonic movements have allowed them to surface here and there, in different places.

The oldest layer is made up of sandstone and conglomerates, it is a estuarine or deltaic type sedimentation. But the sedimentary layers which follow it indicates a change of environment which becomes marine : in the Middle Triassic, the sea invades the region and feeds a calcareous-marly sedimentation until the Upper Triassic ; then alternate dolomitic marl, sandstone marl, then encrinal limestone and finally gray marl layers. These alternations of marly and limestone layers indicate a bathymetric variation in the waters that were sometimes deep and calm, sometimes shallow and agitated.

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 official organic certification.

The harvest is manual. The grapes are pressed by slow pressing (8 hours). After 24-hour static settling, the grapes are put in concrete vats to carry out all their fermentation. The tanks are thermoregulated, which makes it possible to control the temperature throughout the fermentation period, approximately six weeks.

Once the fermentations are over, the must is drawn off and matures on its fine lees for 8 months. At the end of the ageing phase, the estate carries out an Kieselguhr filtration before bottling which takes place in May.

• Residual sugar: 3,32 g/l
• Acidity: 5,66 g/l