Outrevin

Albert Mann
From one of Alsace's most respected biodynamic estates, this 2023 white is pure pleasure in a glass. The Barthelmé brothers farm their vines in Wettolsheim with real care, working the soils by hand and letting each plot speak for itself. Picked at just the right moment, the grapes are gently pressed and fermented slowly with native yeasts, then left on fine lees to build texture. Expect bright citrus, white peach and a touch of blossom, carried by a lively, mineral finish. Lovely with grilled fish, goat's cheese or simply on its own, chilled, on a warm afternoon. Easy to love, hard to forget.
38.08 € incl tax

-5% for 6 identical bottles

6 in stock

Wine Name: Outrevin

Vintage: 2023

Producer: Domaine Albert Mann (Maurice and Jacky Barthelmé, Wettolsheim)

Grape Varieties: Blend of Alsace white varieties, predominantly Pinot Blanc and Auxerrois (approximately 70%), complemented by Pinot Gris, Riesling, Sylvaner and Muscat (approximately 30%); exact proportions vary with the vintage

Region: Alsace, France

Appellation: Alsace AOC

Vinification: Hand-harvested fruit, whole-bunch pneumatic pressing, settling by gravity, indigenous yeast fermentation in stainless steel and old oak foudres, ageing on fine lees for several months, light filtration before bottling, dry style

Maceration: None; direct pressing with a short pre-press skin contact of a few hours on certain lots

Colour: Pale yellow with bright green highlights and a clear, luminous sheen

Bouquet: White peach, pear and citrus zest, with floral notes of acacia and hawthorn, a touch of yellow apple and a subtle mineral hint

Palate: Fresh and juicy attack, supple texture, ripe orchard fruit and lemon drive, saline mineral finish with good length and a dry, clean close

Alcohol Content: 12.5% vol.

Soils: Clay-limestone, marl, gravel and sandstone on the hillsides and foothills around Wettolsheim

Farming: Certified organic and biodynamic (Ecocert, Demeter), manual work, no synthetic inputs, ploughing and plant-based preparations

Ageing Potential: 3 to 6 years from the vintage

Food Pairing: Seafood platters, trout and pike-perch, quiches and savoury tarts, Alsace charcuterie, goat's cheese, poultry in cream sauce, Asian-inspired dishes

Serving Temperature: 8 to 10 °C