VIBRATIONS 2022 (Vignoble du Rêveur)

TERROIR

Le Vignoble du Rêveur is located in the heart of the Rhine rift valley, whose contours emerged at the beginning of the Oligocene (-33 to 28 million years ago), when the plates movements generated some distensions in the region, causing the gradual collapse of the Rhine rift valley which will facilitate the penetration of a sea arm at the origin of potassium deposits located on the south of Colmar city.
5 million years later, in the Middle Oligocene, the rift valley opens towards the North Sea which penetrates there until the end of the Oligocene (-23 million years), when the latter begins to withdraw gradually.
In the Pliocene (-6 to -2 million years ago), the elevation of the rift valley edges opens the way for the Rhine which enters it towards the North Sea : during this period, the presence of the river results in an accumulation of large fluvial deposits up to 200 meters thick in places.
In the Quaternary (from -2 million years ago to the present day), an intense sedimentation continues,supplied on the one hand by some coarse debris during the successive ice ages which raged during the Holocene, and on the other hand by tectonic deformations which will accentuate the Rhine basin subsidence and favor a various alluvial layers stacking, where the most recent layer, located on the surface, dates from the Würmian. Le Vignoble du Rêveur rests on this thick quaternary alluvium layer.

WINEGROWING & WINEMAKING

VIBRATIONS is the most estate's "classic" wine : the 40-years-old riesling vines are planted on a small vineyard that belonged to the family ancestors (hence the name "Vignoble Du Rêveur") and on which Matthieu exerts his talents as an outstanding winemaker. The grapes are grown according the biodynamic principles, certified by Demeter, and they are vinified in the cellar with the other wines of Domaine Marcel Deiss.

The vines are cultivated according to the Biodynamic principles : no phytosanitary treatments, the vines are cared by the use of herbal teas and preparations to be sprayed at periods defined by a calendar. The grapes are harvested manually, and 90% of the must is destemmed, then pressed and placed in tuns where the alcoholic and malolactic fermentations take place with native yeasts, then the must is aged on its fine lees for one year.

The remaining 10% of the harvest is vinified separately : the grapes are placed with the stems and the skins in vats where they will macerate for 10 days by carbonic maceration. Alcoholic fermentation starts spontaneously under the native yeasts action, then after 10 days of maceration, the must is pressed and added to the other must vinified without maceration, to continue its malolactic fermentation and to age on the lees for one year.
When bottling, the wine is lightly filtered with a slight sulphites addition.

• Residual sugar : 2 g/l
• Total acidity : 6,89 g/l
• Total SO2 at bottling: 37 mg/l