Production
Cave de Turckheim has been a pioneer of organic viticulture in Alsace, actively supporting a number of its growers' decisions to convert in 2008. These winegrowers have revived ancestral practices, tilling the soil and undertaking work that facilitates the elimination of weeds and helps combat disease. Natural fertilisers are also used (nettle, horsetail, comfrey and dandelion), fortifying the vines and increasing their natural resistance. Organic winegrowers meticulously observe their vines, enabling them to intervene in the right place and at the right time, rather than treating the plants systematically. With the first vineyards achieving organic certification in 2011, Cave de Turckheim now has 35ha of certified vineyards - the largest organic vineyard holdings in Alsace. Vinification is in stainless steel tank with fermentation at 19°C.
Tasting notes
A classic limey Riesling, intense with a steely finish and bracing acidity which is dry.
Food match
Grilled seafood covered in lemon juice. Or try with goats cheese instead of a Sauvignon.
