La Mise du Printemps was imagined and created by Jean MEYER in 1986. He was particularly fond of this grape variety, which he considered playful, spontaneous and loyal. A wine "of joy", which with its tender, delicate and airy aromas wonderfully represents the arrival of fine days.

Grape varieties
70% Pinot Auxerrois – 30% Pinot Blanc
Age of the vine: 40 years

Terroir
Around twenty plots ranging from the northern slopes of the Grand Cru Hengst (iron-rich marl-limestone terroir of Rotenberg) to the alluvial and gravel terroirs located on the plain around the commune of Wintzenheim make up this emblematic vintage.
Sowing every other row. Light ploughing.

Winemaking and Aging
The harvest is 100% manual.
Our approach remains traditional. The grapes are pressed whole for about 6 hours in our pneumatic presses. Settling is natural. Fermentation begins spontaneously with the yeasts in the environment in our century-old tuns. It is followed by aging on fine lees for several months, until bottling, which usually takes place as soon as spring arrives.
Before bottling, the wine is filtered. It can be readjusted in sulfur, if necessary, at this time.

Eye
Subtle golden rays.
Nose
Depending on the vintage, this dry wine will be sweet and delicate on the nose, with scents of white flowers, yellow peaches on warm vintages or notes of citrus zest with iodized touches on a cooler year.
Palate
The elegant and digestible palate, carried by a supple but restrained acidity, structures the fruit and the flower which develop harmoniously. A fine salinity accompanies the material which evolves gracefully after a few minutes of aeration.

Service and Pairing
Serve ideally at 10°
Enjoy for the next 5 years.
This wine will accompany asparagus, spring vegetables, fish dishes with olive oil, dinner appetizers and other open sandwiches and antipasti with finesse.