Grape variety: Riesling
Tree planting: 1973-1978 Location: Altitude 300-320m, facing south/southeast Soil: clay-limestone, sand
A cuvée that was made as a Grand Cru wine from Pfersigberg, but was not recognized by INAO as a Grand Cru AOC because it was too unique.
Le Verre est dans le Fruit = There is a bug in the fruit. Meaning = it contains signs of collapse inside. (This fruit is eaten by insects.) The interpretation is that "insects ate it because it was too delicious", and that "there is a system in a large organization (INAO) that is eaten by insects" = the disintegration of the organization, Bruno's sarcasm. .
The cuvée name seems to be a favorite, and since 2012 it has been called Le Verre est dans Le Fruit, even though it could have been called Pfersigberg. The fruit pictured on the label represents peach Peche = Grand Cru Pfersigberg.
Gérard Schueller et Fils
Regarding brewing, one of the horizontal pneumatic brewers was originally broken, so I bought it and started using it in 2013. It seems that he wanted a Vasslan if possible, but it seems that he had no choice because it was difficult to find and he did not know if it was available (from a manufacturer that does not exist at present). The pressing time is short, 6-7 hours for the Vasselin horizontal type and about 4 hours for the pneumatic type, but the load is accordingly large. Vin Nature producers prefer horizontal Vasselin, which squeezes a lot of valves with less load and more antioxidant and aromatic components, unless it is made like Champagne, which does not favor valves due to its nature. Another press machine is scheduled to arrive in 2015, but the contents are also a secret. Multiple presses take up a lot of space, but the more you have the better because you can press the grapes after harvest without leaving them for several hours. In the past, there was only one horizontal type machine, which took a long time, and he said that at that time, the pressing alone took him past 2:03 in the middle of the night.
Fermentation vessel material and volume (L): Almost all FoudreAlsacienne
(Foodl Alsaciennes), resin for maceration, and a few small stainless steel tanks for exceptional use or for maceration. Capacity unknown.
Maturation vessel material: All FoudreAlsacienne, from small 228l barriques to traditional large ones.
Cellar environment: All work is done in a concrete cellar in the basement. Most of the fields are gathered within 3 km from the village, but it is less than 10 km away beyond one hill of Birstukle.
Number of bottles produced per year: I was told that there is considerable variation, so I don't think it makes much sense, but the average yield is 35hl/ha x 7ha ÷
About 33000bt/an for 750ml. Probably less than that because there are many magnums and Jeroboams.
Place of sorting: The place has not been decided. When you realize you need to sort out. He says he doesn't need it twice.
Maceration: red available, white available only in Pigé and Naturellementréfusé Maceration period: 3 to 4 weeks for red, 4 to 5 weeks for white in the maceration series, which can be up to a year.
Addition of yeast: none Alcohol fermentation: about 10 days at the shortest, about 1 year at the longest. 2014 has finished fermenting within a month with some Rieslings remaining.
Fermentation temperature control: "I'm watching" but not Aging vessel: Wooden barrels and stainless steel tanks in exceptional cases Aging period: Varies depending on vintage and grape conditions Filtration: NonFiltré notation and except for special cases. I have been using a filter since 1972, but from this year (currently, if there is a cuvée that has not been bottled in the 2013 vintage before bottling or even in the previous vintage), I have adopted the Lenticulaire (granular type) and have been using it since the week before last. starting. For Bruno, it seemed like a very good filter, and he was delighted.
Clear: No. If you do, use egg whites. Only the 1983 vintage Gewürz was fined with egg whites.
Racking: Not during aging. In the case of Pinot Noir, after the start of fermentation in wooden barrels or stainless steel tanks, it is pressed, and after that, it is deblevaged like white wine for about 2 days to remove large sediments, and then leaves only fine sediments and is put into barrels for aging again. Stuffed into ", ripening begins. The part enclosed in "" is Bruno's original.
Timing and amount of SO2 addition: 20 mg/L maximum. Only when bottling.