Josmeyer, Pinot Gris Le Fromenteau AOP

A dozen small parcels on alluvial and gravelly soils located on the plain around the communes of Wintzenheim, Turckheim and Wettolsheim make up this cuvée.

Le Fromenteau was imagined and created by Jean MEYER in 1992. This sweet name, reminiscent of cereal, is the old name given to Pinot Gris, particularly in Champagne.

The harvest is 100% manual. Our approach remains traditional. The grapes are pressed whole for about 6 hours in our pneumatic presses. The settling is natural. Fermentation starts spontaneously with the yeasts in the middle in our hundred-year-old casks. It is followed by aging on fine lees for several months until bottling, which usually takes place at the approach of summer or in autumn. Before bottling, the wine is filtered. It can be readjusted in sulphur, if necessary, at this time.

This dry Pinot Gris is an ode to the land. It is defined by its firm and fleshy structure. Thus, depending on the vintage, the wine will be telluric on the nose, with scents of forest, hazelnuts, boulange or even sappy and saline notes sometimes full of game, often smoked, grilled or even roasted with age in a powerful year. The mouth, carried by its earthy character linked to the fruit, is long and persistent thanks to a supple but held acidity. The very present salinity accompanies the material which opens out after a few minutes of aeration.

Food pairing: This wine goes wonderfully with white meats, cereals, legumes (lentil salad, chickpea hummus) and vegetarian cuisine. Thai and spicy cuisine, with marinades based on soy sauce, also suits him.