Technical presentation
| Bottling : | Août 2024 |
|---|---|
| Acquired alcohol : | 14.0° |
| Residual sugar : | 3.4 g/L |
| Total acidity : | 2.7 g/l H2SO4 / (4.2g/l Tartrique) |
| pH : | 3.6 |
| Yield : | 43 hl/ha |
| Optimum tasting : | 2027-2047+ |
| Average age of vines : | 72 years |
| Grape variety : | Gewurztraminer |
| Terroir : | Grand Cru Hengst |
| Sweetness index : | 3 |
| Soil : | Calcareous Marl from the Oligocene period |
The Hengst Grand Cru of Wintzenheim
The Hengst was first mentioned in the 9th century in an endowment of the Murbach Abbey. The lord of Haut Landsbourg as well as the bailiff of Kaysersberg shared the feudal rights up to the Great Revolution, whilst various noble families, abbeys and the bourgeoisie of Colmar exploited important parcels.