BOTT GEYL

Domaine Bott Geyl has origins dating back to 1795, when his ancestor Jean-Martin Geyl started plowing the vines and making wine. Jean-Chrsitophe Bott has led the company since 1993. Its production philosophy is based on a particular attention to the respect of the terroir, with low yields and small harvests, converting the property into organic agriculture in 2000 and biodynamic methods in 2002 and vinifies its wines in a style of natural intervention and with the minimum intervention in the vineyard. The property covers 14 hectares and includes 5 grands crus and 3 locations. 75 plots are spread across seven municipalities, from Ribeauvillé to Kientzheim. It is vitally important in the vineyard to understand the nature of the soil in which the vines grow and to be able to take care of it adequately (hoeing, plowing, spreading of organic compounds, etc.). To control the crops, the company carries out a drastic pruning of the vines in winter, for a lower quantity but better quality. Planting density is also an important factor (ideally it should be between 5,500 and 7,800 vines per hectare) in order to force the vines to develop deep roots and fully express the subtlety of the terroir. After the manual harvest, the alcoholic fermentation lasts from three to six months: in this way the wines acquire complexity and intensity. No enzyme, additional sugar or yeast is added to the musts and the wines are not fined. The next step is racking: the wines are separated from the lees and gradually become clearer. The wines are aged on the lees for 4-8 months, which enhances their consistency and gives them greater finesse. After bottling the wines are stored in a cellar at controlled temperature for several months, or even years in some cases, before being placed on the market.

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