UN INSTANT SUR TERRE 2020 (Vignoble du Rêveur)

TERROIR

The vines are lying in the heart of the Rhine plaine, a region whose current physiognomy began to emerge at the beginning of the Oligocene (-33 to 28 million years ago). At that time, significant distensions generated by the plates tectonics caused the Rhine rift collapse, favoring the penetration of an sea arm at the origin of the potassium deposits located to the south of Colmar.

In the Pliocene (-6 to -2 million years ago), the rift edges rise and favor the Rhine penetration towards the North Sea : the presence of the river in the ditch will then cause significant fluvial deposits that can reach up to 200 meters thick in places.

But it is in the Quaternary (from -2 million years ago to the present day) that the most important sedimentation takes place at the origin of the Vignoble du Rêveur's terroir : the various glaciation periods that raged during the Holocene brought coarse debris, while tectonic deformations, accentuating the Rhine basin subsidence, will favor a stacking of the various alluvial layers, the most recent of which, located on the surface, date from the Würmian.

WINEGROWING & WINEMAKING

In the 2020 vintage of the cuvée UN INSTANT SUR TERRE, the Riesling variety enters in the blend of the two usual grape varieties, the Gewürztraminer and the Pinot Gris. All are vinified in different amphorae.
The skin maceration of these white grape varieties colours the juice from salmon to light red and the wine is slightly cloudy in the glass, which is normal as the latter is not filtered.

The vines are cultivated in accordance with the biodynamics rules from the beginning. The plots of the Vignoble du Rêveur have in fact undergone no chemical treatment, and will not experience any.The grapes are manually harvested and vinified separately.

Matthieu DEISS is testing various amphorae here : in terracotta or sandstone, from 300 l to 7 hl. Pinot Gris ferments in sandstone amphorae, Gewürztraminer and Riesling in terracotta jars, since the latter requires more oxygen and the clay's porosity is greater than the sandstone's one.

Since 2018, the estate has been using a few amphorae produced by the Basque Goicoechea pottery in which Mathieu macerates Gewürztraminer grapes skins in a Riesling juice, which now explains the presence of 10% Riesling in the composition of the UN INSTANT SUR TERRE wine.
Maceration on skins lasts eight months during which alcoholic and malolactic fermentation takes place in the presence of native yeasts and bacteria. The must is then pressed and transferred to clay amphorae for a thee-month ageing before bottling.

• Total acidity: 4,33 g/l
• SO2: 15 mg/l
• Residual Sugar: 0 g/l