Since 1785, the Rentz family has been running the family vineyard in Zellenberg, and today Catherine and her brother Patrick Rentz are at the head of the family estate. The estate works today 27 ha, spread over 5 communes in the heart of the wine road: Bergheim, Ribeauvillé, Hunawihr, Zellenberg, Riquewihr, spread over particularly well exposed hillsides.
Presentation
Presentation
Varietal wine, originating from various hillside soils, which wonderfully unveil the character and aromas of the grapes.
In the vineyard
Respectul practices if the environment and HVE label certification.
Winemaking
Traditional vinification and cultivation method. The grapes are harvested manually at the end of October, under state control. The grapes are then matured in order to get a very high level of sugar concentration (above 244g of sugar/litre) which gives the potential to reach an alcoholic level of 14.5°. The grapes are then progressively pressed in a pneumatic press in order to extract the juice and aromas.
Traditional vinification and cultivation method. The grapes are harvested manually at the end of October, under state control. The grapes are then matured in order to get a very high level of sugar concentration (above 270g of sugar/litre) which gives the potential to reach an alcoholic level of 16°. The grapes are then progressively pressed in a pneumatic press in order to extract the juice and aromas.
The naturally present yeast on the grapes will start the alcoholic fermentation process that will change the grape juice into wine. Temperature controls are conducted throughout the fermentation process in order to guarantee persistence and balance. Two to three months after the fermentation process, the wine is racked in order to start maturing. Before bottling, each vat is filtered in order to guarantee the organic stability and conservation of the wine. The wine is kept in cellars for two years during which it undergoes multiple tests and blind tastings. If it meets the quality and standards expected, it will earn the right to be labelled as “Vendanges Tardives” (Late Harvest).
Traditional vinification and cultivation method. The grapes are harvested manually at the end of October, under state control. The grapes are then matured in order to get a very high level of sugar concentration (above 270g of sugar/litre) which gives the potential to reach an alcoholic level of 16°. The grapes are then progressively pressed in a pneumatic press in order to extract the juice and aromas.
The naturally present yeast on the grapes will start the alcoholic fermentation process that will change the grape juice into wine. Temperature controls are conducted throughout the fermentation process in order to guarantee persistence and balance. Two to three months after the fermentation process, the wine is racked in order to start maturing. Before bottling, each vat is filtered in order to guarantee the organic stability and conservation of the wine. The wine is kept in cellars for two years during which it undergoes multiple tests and blind tastings. If it meets the quality and standards expected, it will earn the right to be labelled as “Vendanges Tardives” (Late Harvest).
Varietal
Pinot gris : 100%
Specifications
Alcohol content : 12.5 % vol.
Advice
Serving
Serve between 8 to 10 °c (46 to 50°F)
Ageing potential
Enjoy all year long, 10 to 15 years
Tasting
Mellow wine with a yellow colour and smoked aromas of dry fruits, accompanied by notes of quinces and marinated apricots. On the palate, this wine is supple with a smooth touch.
Best served well-chilled as an aperitif with foie gras or with a dessert.
Best served well-chilled as an aperitif with foie gras or with a dessert.
Food pairings
Our Pinot Gris Vendanges Tardives can be served as a high-class aperitif. It goes well with foie gras and can also be served with strong cheeses and desserts (apple pie, shortcakes, mousse…).
