Alsace is a wine region located in north-eastern France. Certainly less well known than Bordeaux and Burgundy, it is especially popular for the production of aromatic and fresh white wines. However, there are not rare cases of excellent wines produced here also from red grapes, especially Pinot Noir, which finds ideal conditions for its growth here. A fine example of this is the one offered here by Eric Rominger's cellar. We are in Bergholtz-Zell, where the soil is truly unique, consisting of a mixture of silt and sand derived from the decomposition of sandstone. This soil contributes to the minerality and delicate texture of the wine. Eric Rominger, a good winegrower sensitive to environmental issues, harvests his grapes manually, carefully selecting the best bunches. After pneumatic pressing, the must ferments naturally on the lees for several months. At the end of the transformation, the wine matures for a few months on fine lees, partly in steel tanks and partly in oak barrels. In the glass it has a beautiful bright ruby colour. On the nose, it is appreciated for its pleasant fruity and spicy notes. In the mouth, however, the tannins are delicate and ripe, while the finish is fresh and long. Good right from the start, this Pinot Noir can easily continue its maturation in the cellar for up to 5 years. When we decide the time is right to uncork it, we will discover a wine that is perfect with red meats and hard cheeses.