Varietal

100% Riesling.

Soil

Limestone soil. Lieu-dit Gypsgrube, already mentioned in the 1300s. The name of this particular area comes from a stone that has been dug by water drops, charged with CO2.

Farming

Sustainable practices.

Winemaking

After a meticulous selection taking place first in the vineyard and then at the cellar, the grapes are gently pressed. The juice directly falls into a fermentation tank located below the press to preserve the flavors' freshness. The tank is temperature-controlled to control fermentation in order to preserve the flavors.

Tasting notes

Color: Light Yellow, clear and clean with golden reflects.
Nose: aromas of nuts, slightly petrol-like. A slight minerality with honey notes. Almond aromas coming from the terroir.
Palate: Wonderfully dry, mineral characteristics. A hint of lemon combined with aged aromas. Great complexity and full-bodied.

Serving suggestion

Excellent with fish (cooked, grilled but especially raw), seafood (lobster, shrimps, gambas...), and white meats.
Serving temperature: 8° to 10°C.

Harvest Method

Hand-picking only.

Ageing Potential

5 to 10 years, according to the vintage.

Varietal

100% Pinot Gris.

Soil

The plot is more than 30 years old, explaining how well Théo Cattin Pinot Gris Vieilles Vignes expresses the terroir of Alsace.

Farming

Sustainable practices.

Winemaking

After a meticulous selection taking place first in the vineyard and then at the cellar, the grapes are gently pressed. The juice falls directly into a fermentation tank located below the press to preserve the flavors' freshness. The tank is temperature-controlled so fermentation can be controlled in order to preserve the flavors.

Tasting notes

Color: intense golden reflects, clean.
Nose: Slightly smoky. Notes of dried fruits (apricots), honey, gingerbread, beeswax, exotic fruits such as mango...
Palate: full-bodied, round and silky, with a long-lasting finish. Slightly spicy (cinnamon, clove) and surprisingly fresh.

Serving suggestion

This wine can be served on its own or with smoked fish, with foie gras, game or any spicy cuisine (tajine, couscous). In Alsace, this wine is traditionally served with the famous Baeckeoffe.

Ageing Potential

1 to 5 years.

Varietal

100% Gewurztraminer.

Soil

Limestone soil. Lieu-dit Bollenberg is a hill located between Rouffach and Issenheim in the Upper Rhine region. Vines are planted on the East side, enjoying a great sunshine and growing in a rich soil made of clay.

Farming

Sustainable practices.

Winemaking

After a meticulous selection taking place first in the vineyard and then at the cellar, the grapes are gently pressed. The juice falls directly into a fermentation tank located below the press to preserve the flavors' freshness. The tank is temperature-controlled so fermentation can be controlled in order to preserve the flavors.

Tasting notes

Color: Gold.
Nose: Typical varietal flavors, exotic aromas (litchi).
Palate: Rich and powerful, it gives way to exotic and complex aromas such as mango and litchi notes. The wine is progressively revived by its unique intensity.

Serving suggestion

Théo Cattin Gewurztraminer Lieu‐dit Bollenberg matches perfectly with highly spiced dishes such as Beijing hotpots or green Chicken Curry. It can also be enjoyed with strong cheese (Munster, Maroilles, etc.). Serving temperature: 8° to 10°C

Ageing Potential

Drink within the next 10 years.

Varietal

100% Pinot Noir.

Soil

Marl and limestone soil. Grand Cru Hatschbourg is located in Voegtlinshoffen, in the Upper Rhine region. Vines are planted on South East facing slopes, at the base of the Vosges Mountains.

Farming

Sustainable practices.

Winemaking

Maceration for 10 to 15 days at approximately 20°C with pigeage to obtain the best color, aroma, and flavor. Both of the fermentations occur (alcoholic and malolactic). The wine is filtered before the bottling.

Tasting notes

Color: Intense red.
Nose: Red berries.
Palate: Light natural woody taste with red fruits aromas. Smooth wine with melted tannins.

Serving suggestion

Excellent with game, lamb or any meats and pairs well with ham and « charcuterie ». It can also be enjoyed with a picnic or a buffet.

Ageing Potential

1 to 5 years maximum.