Wine Dirler-Cade, Bux Gewurztraminer, Alsace AOC, 2009
The wine is light golden straw color.
Elegant wine with a solid structure and a pleasant, moderately sweet, thick taste reveals fresh, pure tones of ginger, honey, raisins and litchi.
In the bright bouquet of wine charming aromas of dried apricot, lychee and dried melon infused with hints of anise, rose petals, white pepper, cloves and nutmeg.
Wine is served in a pure form as an aperitif. It perfectly complements the taste of fried shrimp in sweet and sour sauce, chicken curry, foie gras, as well as various dishes Moroccan, Indian and Asian cuisine. The wine will be paired with excellent fruit pies and cheeses with washed crust type Reblochon and Langres.
For vintage used handpicked, carefully sorted grapes reached optimum ripeness. The wort obtained with the aid of a pneumatic press by slowly squeezing whole berry clusters. Alcoholic fermentation takes place over several weeks at a constant temperature control. Extract of wine on the lees lasts from 9 to 12 months, depending on the characteristics of the crop. Before bottling the wine is subjected to a light filtration.
Today the company is preserving family history, manage wife Jean and Ludivine Dirle. Jean wearing traditional in their family name, is a representative of the fifth generation of winemakers. After the marriage with the representative of the genus El Kade in the economy entered vineyards belonging previously Ludivine parents. In 2000, the Domain Dirle was renamed domain Dirle-Kade.
The company now owns more than 18 hectares of vineyards. Of these, about 42% are located in the four Grand Cru - Kitterlé, Kessler, Spiegel and Saering. Moreover, according to a well-known critic Robert Parker, in the last three domain-Dirle Kade is the best producer. The farm is cultivated almost all allowed to grow grapes in Alsace. Together with common regional Riesling, Gewurztraminer and Pinot Gris, here you can see the sites occupied varieties Chasselas, Muscat, Pinot Blanc, Sylvaner, Pinot Noir and Osserua.
The wines produced by Domaine Dirler-Cade, made mandatory the characteristics of each terroir. Since 1998, the vineyards started introducing biodynamic culture, and in 2007 the farm received a certificate. Necessary work on the ground and in the winery produced in accordance with the cycle of the heavenly bodies. Tillage in tight spaces by means of a plow horse, and the areas planted with vines younger than 4 years old, dug with shovels. To combat pests and plant diseases, as well as for their fertilizers only natural herbal teas, infusions and compost.
The whole process of post-harvest processing Company now so as to ensure maximum terroir character of future wines and the highest quality. The grapes are harvested by hand, sorted and squeezed using a pneumatic press. To carry out alcoholic fermentation, which can last from 3 weeks to 3 months, the farm used as oak barrels and stainless steel vats. Before bottling the wine is subjected to all the light filtering.
The farm produces elegant fine wines (especially Muscat and Riesling), which have a very small amount of residual sugar, which makes them wonderful partners for gourmet dishes. Fine wines Domaine Dirler-Cade long and well known in Europe, and in recent years they have become increasingly popular in the United States, Australia and Asia.