Famille Hugel
Gewurztraminer Grossi Laue 2012
Grossi Laüe signifies the finest vineyards in Alsace dialect and represents an equivalent to the German Grosses Gewächs or the Burgundian Grand Cru.
Specifications
Alcohol content : 14 % vol.
Residual Sugar : 19.6 g/l
Tartaric acidity : 4.39 g/l
pH : 3.59
Age of vines : 35 years old
Yield : 45 hL/ha
Contains sulphites. Does not contain egg or egg products.
Presentation
Quick View
Great classic Gewurztraminer which will gain in complexity and spiciness for 8 years or more. Its suave and long complex aftertaste will make it the ideal partner to strong cheeses, smoked fish and meat and spicy dishes.
The vintage
12 days of bitter cold in February (-18°C), budburst early April, flowering spread over 3 weeks.
Damp early summer but superb August. Harvest began on 24 September. Superb grapes. Patchy weather during part of the harvest then fine sunny intervals. Fine well-balanced classic wines, similar to 2011 but richer and with more depth, yet already accessible. Hugel did not make any SGN in 2012.
Damp early summer but superb August. Harvest began on 24 September. Superb grapes. Patchy weather during part of the harvest then fine sunny intervals. Fine well-balanced classic wines, similar to 2011 but richer and with more depth, yet already accessible. Hugel did not make any SGN in 2012.
In the vineyard
Produced in a selection of the oldest plots of the Hugel estate in the heart of the grand cru Sporen made up of Lias clay-marl, decalcified on the surface, exceptionally rich in phosphoric acid
Winemaking
The grapes are taken in small tubs to the presses, which are filled by gravity, without any pumping or other mechanical intervention.
After pressing, the must is decanted for a few hours, then fermented in temperature-controlled vats (at 18 to 24°C). The wine is racked just once, before natural clarification during the course of the winter. The following spring, the wine is lightly filtered just before bottling, and the bottles are then aged extensively in our cellars until released for sale.
The whole production of this wine is closed with DIAM the cork without the risk of cork taint.
After pressing, the must is decanted for a few hours, then fermented in temperature-controlled vats (at 18 to 24°C). The wine is racked just once, before natural clarification during the course of the winter. The following spring, the wine is lightly filtered just before bottling, and the bottles are then aged extensively in our cellars until released for sale.
The whole production of this wine is closed with DIAM the cork without the risk of cork taint.
Presentation
Specifications
Alcohol content : : 14 % vol.
Residual Sugar : : 19.6 g/l
Tartaric acidity : : 4.39 g/l
pH : : 3.59
Age of vines : : 35 years old
Yield : : 45 hL/ha
: Contains sulphites. Does not contain egg or egg products.
