Alsatian Grape Varieties - Complete Guide to Alsace Wines

Pinot Noir, originally from Burgundy, is arguably the oldest grape variety imported to Alsace. It favours calcareous or sandy soils and requires low yields. It has very dark skin, but white juice.

It can therefore be vinified:

• As white wine: as for our Crémant, when pressing is done immediately after harvest.
• As red wine: as for the Pinot Noirs in our range.

The destemmed grapes are pressed 6 to 8 days after harvest, producing fuller-bodied wines with red fruit aromas. Ageing in Barriques (small 225-litre oak barrels) develops a more complex structure and a more tannic character.

Originally from Austria (or Transylvania according to some), Sylvaner was introduced to Alsace at the end of the 18th century. This grape variety is resilient, has medium vigour with regular yields and fairly late maturity. It is particularly successful in clay-limestone terroirs such as Zotzenberg, where it has obtained the exception: the grand cru appellation. It produces a fruity, fresh and dry wine, very pleasant to drink.

Pinot Blanc, present in Alsace since the 16th century, is said to be a mutation of Pinot Noir. Our estate mainly cultivates the Auxerrois variety of the Pinot Blanc family, said to originate from Lorraine. Auxerrois has less acidity than Pinot Blanc and produces balanced wines combining freshness and suppleness.

Riesling is considered one of the most prestigious white grape varieties in the world. It originates from the Rhineland and has been present in Alsace since the 15th century. Riesling produces dry, elegant, fine and thoroughbred wines. Depending on the nature of the soil, it can develop very different aromas: fruity, floral or mineral.

First mentioned in Alsace in 1523, there are several varieties of this grape. In Alsace, Muscat d'Alsace à petits grains and Muscat Ottonel are cultivated. The wine it produces is dry, very fruity and aromatic, developing fresh fruit aromas on the nose and palate, giving the impression of biting into a bunch of grapes.

This grape variety originates from Burgundy and was introduced to Alsace in the 17th century. Pinot Gris produces powerful and full-bodied wines, which can be dry or sweeter. Depending on the vintage, the aromas can be very different: smoky notes, citrus notes, dried fruits or undergrowth. From 1 April 2007, the Pinot Gris appellation is the only one authorised.

This grape variety derives from an aromatic selection of the pink Traminer, a grape from South Tyrol in northern Italy. Gewurz translates as spice in German. Gewurztraminer produces powerful and rich wines, with aromas of spices, flowers or exotic fruits. This grape variety is also ideal for late harvest wines.

In 1742, Heiligenstein acquired the right to plant Klevener on its own lands. The wine was so successful that further plots were allocated to viticulture in 1753. The controlled appellation ALSACE KLEVENER DE HEILIGENSTEIN was recognised by decree on 30 June 1971. Klevener stands out for its fine aromatic complexity with generally quite full-bodied wines of marked mildness.