Hugel & Fils Gewurztraminer is made exclusively from hand harvested grapes, predominantly clay and limestone vineyards. Scattered over a dozen of the most favored localities in and around Riquewihr. A cool and long growing season gave this unique dry wine great finesse and unequalled intensity. The grapes are taken in small tubs to the presses, which are filled by gravity. Without any pumping or other mechanical intervention.
After pressing, the must is decanted for a few hours, then fermented in temperature-controlled vats (at 18 to 24°C). The wine is racked just once, before natural clarification during the course of the winter. The following spring, the wine is lightly filtered just before bottling, and the bottles are then aged in cellars until released for sale. The whole production of this wine is closed with DIAM the cork without the risk of cork taint(not asking you to diam.. Its DIAM).
We love Gewurztraminer because it can be paired with so many cuisines! White meats – Seafood – Asian food – Soft Cheese –
Especially my favourite Mala and Curry.
Got a lil bit of time? Find out the process of how the grapes are grown & harvested for your wine!
2015 will go down as an exceptional vintage year for the whole of France. After one of the hottest and driest summers since 2003 and a harvest quality to rivals those of the great “solar” vintages of 1945, 1976, 1989 and 2009, the Alsace region will be no exception.
The year started with quite normal weather conditions, a total of 6 days below freezing (up to -6°C) during the winter. The spring was, however, pleasant and sunny. The vines budded slightly later than usual, around the 13 April, and blossomed during the first weeks of June, indicating an early vintage. This was normal considering the low rain fall, a record of only 30mm between 4 May and 24 July! These dry conditions were compounded by a heatwave that lasted for almost the whole of July.
By the time the grapes started to ripen, the vines were suffering. Especially in the more well-drained soils with limited reserves of water. Riquewihr and its loamy soil seemed to have escaped the worst of this and the heavy rain that came in mid-August saved the harvest just in time.
Grape-picking started on the 10 September, three days later than the rest of the Alsace. The first grapes to arrive in the winery gave every indication of an exceptional vintage year. The grapes were perfectly healthy and ripe; their supple acidity was a taste of great wine to come.