Pinot Noir from Alsace, made only in the best years, less earthy than its Burgundian cousins but heady with strawberries and cherries and perfumed with herbs.
It is advised to drink this wine young and fresh, around 14-15 ºC. It perfectly matches smoked meats, red meats, duck and some cheeses.
Grapes are from Trimbach’s own vineyards and about 120 growers whom the family has long-term relationships, harvested in late September/early October and vinified at the Trimbach winery. After de-stemming, the grapes they undergo a gentle pneumatic pressing followed by an 8-day cold maceration to extract color and fruit. Fermentation takes place in temperature controlled stainless steel tanks. The Pinot Noirs are the only Trimbach wines which undergo malolactic fermentation (in tank) and they are bottled after 3 months ageing in stainless steel tanks.