Marc Kreydenweiss Andlau Riesling 2018

17,90 €

A dry wine that expresses the uniqueness of the Rieslings from Alsace, with aromas of citrus zest and exotic fruits, offering a fine and delicate palate with good minerality and noble bitters.

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Producer Marc Kreydenweiss
Foreign Region Country: France
Region: Alsace
Grapes Riesling (100%)
Soil Riesling grown on a pink Vosges sandstone terroir, on the foothills of the Grand Cru Wiebelsberg at an altitude of 240-260m. The vines has the certification of Organic farming by Ecocert, and are worked according to the principles of biodynamics, with respect for biodiversity.
Winemaking Slow pressing of whole bunches, alcoholic and malolactic fermentation with indigenous yeasts.
Aging Ageing on lees in oak foudres for one year before bottling.
Volume Alcohol by Volume: 13%
Bottle Size: 75 cl
Temperature 10ºC - 12 °C
Harmonizations Aperitif, fish and hard cheeses.
Wine's Awards 92 Points - Wine Enthusiast Magazine

The Winery
The winery is located in Andlau, in Alsace, between Strasbourg and Colmar, in the area called Piemont des Vosges. Nestled at the bottom of the mountains, the vineyard has the benefice of a continental climate and the soils are based on a mosaic of terroirs which are completely different from each other in term of geology: pink sandstone, black slate and blue slate and marls and limestone.

Marc Kreydenweiss transmitted his passion of the wine, terroirs and biodynamical to his children. Antoine Kreydenweiss took over the management of the vineyard in 2007 who is accompanied by his wife Charlotte, their daughters Zoe, Lilou and Leonie, the whole team and his horse. Together they show the same passion: create wines with personality and reveal soul of each terroir.

The winery covers 13.5 hectares of vineyard, including 3 Grand Crus of Andlau: Wiebelsberg, Moenchberg and Kastelberg. A new grand cru is now part of the terroir diversity of the domaine: the Kirchberg in Barr.

The winemaking is based on natural methods, with the respect of the equilibrium of each wine.

Each year the label is illustrated by a different artist, chosen by the winemaker.By combining the creativity of the artist and the knowledge of the winemaker, each bottle becomes unique.

The biodynamical is applied since 1989 and is the main part of the activities.

The Vineyard
The diversity of our soils is an added advantage for the wines. The vineyards are planted for 80% on slopes or semi-slopes, mostly in south-south-eastern exposition.

The soil composition is complex, with pink sandstone, granite, blue-gray schist, black schist, sediment and limestone that bring finesse, minerality and freshness to the wines.

The vineyards are located in a radius of 10 km around the village of Andlau, and in neighbouring villages such as Eichhoffen, Mittelbergheim and Barr.

What about the biodynamic cultivation?

In 1924, Rudolf Steiner, an Austrian philosopher, proposed an original method of understanding the soil and created the basis of a new system of agriculture that would later be termed ‘biodynamic’.

It is difficult to describe the principle of biodynamics in a few words, though the elementary principles are outlined below.

The biodynamic method nurtures the understanding that exists between soil and plant organisms and cosmic influences. It is, therefore, the living exchange between the biology of the soil and the entire root system of vine that tangibly expresses the ‘terroir’ in the grapes. The entire foliage respiratory system of the plant is in harmony and its flavours are magnified. In order to nurture this understanding, biodynamics uses a certain number of vegetable, animal and mineral preparations for different purposes and at specific times within the annual evolution of the organisms being treated.

The initial preparation addresses the soil. It supports and strengthens the decomposition process, containing a range of elements, notably considerable variety and numbers of bacteria, which work towards forming the argilo-humic complex. A second preparation acts on the plant to strengthen its root process, i.e. the entire subterranean section.

All the tests have confirmed that roots cultivated in this way are more harmonious, denser and longer.

A third substance assists the development of leaves; this balances the cosmic link between the flower and the energy required for harmonious fruit-bearing.

Dry Sweet
Un-oaked Oak aged
Light Full-bodied
Drink now To cellar

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