Pepin Orange 2023 (750ml)

40% Gewurztraminer, 15% Pinot Blanc, 30% Pinot Gris, 15% Sylvaner

The grapes are put in the press, then it is inerted with carbon dioxide to avoid any oxidation of the grapes. This ancestral method called carbonic maceration, raises the aromatic potential while keeping a beautiful freshness to the wines. After 3 days of maceration, the grapes are slowly pressed during one night and the juice is settled the next day, then vatted in hundred-year-old casks.At the end of the alcoholic fermentation, which is naturally triggered by the indigenous yeasts, the fine lees are stirred regularly to promote the malolactic fermentation. We have chosen an early bottling without any filtration to keep the freshness and the aromatic complexity of this wine.