The label reads AOC Alsace Riesling. And from the peculiar shape of the bottle, it is impossible not to realise that this is one of the good wines from northern Europe, in this case France, produced from one of the most prized grape varieties for longevity and character. It is proposed here by Eric Rominger, a good winemaker with a vocation for biodynamics, with grapes harvested on clay and limestone soils that give the wines a pleasant minerality and acidity. Harvested by hand with careful selection of the grapes, once in the cellar the bunches are passed directly into the pneumatic press. Pressing is long and gentle, to encourage an initial skin maceration. This is followed by spontaneous fermentation and a further resting of the finished wine on its fine lees for several months. A white wine with a good mineral structure, intensely fruity, it presents a broad bouquet that is well recognisable for its type. In the mouth, however, it surprises with its pleasantly sparkling acidity. Served at a temperature of between 10 and 12 °C, it goes well with goat and mature cheeses. But also pleasantly spicy dishes of Asian cuisine.