Expertly crafted by Domaine Rolly Gassmann, this bright lemon Riesling delivers a refreshing bouquet of white and yellow flowers, perfectly balanced with fresh citrus flavours. With its concentrated and complex palate, accented by stone fruit and a touch of salinity, this is a must-try wine for Riesling lovers and with the Rolly Gassmann touch should age gracefully for a few years yet.

About the Producer

While the winemaking history of the Rolly and Gassmann families in Alsace can be traced back to the 17th century, the Domaine was not established until 1967 when these two families were joined by marriage. Now run by second generation Pierre Gassmann, the domaine boasts 52 hectares in the Haut-Rhin region, 40 of which are in Rorschwihr and 10 in Bergheim. The family is known for their remarkable collection of vintages; they age and store up to five years worth of stock – around 1.5 million bottles – and only release wines that they feel are ready to drink. This particular vision led Pierre to create an impressive new winery, completed in 2019 and nicknamed The Cathedral by the locals. This six-tier, state-of-theart construction, built into the hillside, has brought their gravity-fed vinification facilities, cellar and panoramic tasting-room under one roof.

Vineyard and Winery

The grapes for this wine come from parcels planted on clay, marland limestone soils in the commune of Rorschwihr. All 21 differenttypes of limestone known in the world can be found in the soils ofthis village, and the sub-soil there is similarly diverse. These soils,and the particular climate of the sites, were discovered by monkswho first made wine here over 400 years ago, and today some oftheir methods are still used; vineyard activity is carried out basedon the position of the moon and stars, with grape maturity andpicking determined by the ripeness of the pips, as well as the skins.Organic and biodynamic practices are used to manage thevineyards, although they are not certified.

As the cellar is located 500 metres from the vineyard, the grapesreached in winery in pristine condition. Upon arrival the fruit wasgently pressed for 10-12 hours before undergoing fermentation atcontrolled temperatures of 16-20 C, using indigenous yeasts. Thewine then spent five months on its lees, to add texture andcomplexity, until the following April and continued to age in thecellar for a further six months before bottling and release.