The fame of these terroirs comes from their ability to take the organoleptic qualities derived from the land and transmit them to the wines produced on these terroirs.
| Riesling 2008 Grand Cru Praelatenberg | |
| This delicate, elegant wine is ideal for cellaring. Aromas of ripe fruit, beeswax and "passerillage" (process of drying the grapes to concentrate sugars). Hints of brioche. Goes well with more elaborate dishes.
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| Gewurztraminer 2007 Grand Cru Altenberg | |
| Powerful, racy, sweet wine, right for cellaring. Boasts the intense bouquet and caramelised fruit, almond and honey notes that are so closely associated with high sugar concentration and noble rot. Perfect for an apéritif, with foie gras or desserts.
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