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A Pinot Noir typical of Alsace red wines. Fruity and very supple, with delicious aromas of red fruit and toasted, sweet spice notes. Perfect with terrines or cold meats. More info
This cuvée is matured for between 14-18 months in barrels, following a week-long, cold maceration and a two-week fermentation. On the nose it expresses aromas of red fruits and toasted, gently spiced notes. It is silken and supple on the palate, especially after resting for 4-10 years in the cellar. This cuvée pairs very well with terrines, charcuterie or white meats.
Alsace Pinot Noir Galets Oligocène Bott-Geyl (Domaine) serve at a temperature of 12°C. It will pair perfectly with the following dishes: Quiche aux poireaux, Pièce de boeuf grillée, Noisettes de chevreuil, sauce aux airelles.
Peak: Drink until 2026
This cuvée is matured for between 14-18 months in barrels, following a week-long, cold maceration and a two-week fermentation. On the nose it expresses aromas of red fruits and toasted, gently spiced notes. It is silken and supple on the palate, especially after resting for 4-10 years in the cellar. This cuvée pairs very well with terrines, charcuterie or white meats.
The heir to a family tradition dating back to 1795, when his ancestor Jean-Martin Geyl began ploughing the vines and making wine, Jean-Chrsitophe Bott has managed Domaine Bott-Geyl since 1993. He works with small yields, converting the property to organic farming in 2000 and biodynamic methods in 2002, and vinifies his wines in a natural, minimal intervention style.
The property consists of 15 hectares and includes 5 grands crus and 3 localities. 75 plots are spread over seven communes, from Ribeauvillé to Kientzheim. It is of vital importance in the vineyard to understand the nature of the soil in which the vines are growing, and to be able to care for it in an appropriate manner (hoeing, ploughing, spreading of organic composts etc.).
To control yields, the property prunes the vines severely in the winter. Planting density is also an important factor (ideally it should be between 5,500 and 7,800 vines per hectare) so as to oblige the vines to develop deep roots and fully express the subtlety of the terroir.
After manual harvests, alcoholic fermentation takes three to six months: in this way the wines gain complexity and intensity. No enzymes, additional sugar or yeast are added to the musts, and the wines are not fined. The next stage is racking: the wines are separated from the lees and gradually clarify. The wines are aged on the lees for four to eight months, which enhances their texture and gives them greater finesse. After bottling the wines are stored in a temperature-controlled cellar for several months, or even years in some cases, before being released on to the market.
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