Jean-Pierre Rietsch, Murmure, Alsace, France South West France fermentation commences naturally in stainless

fermentation commences naturally in stainless steel tanks and lasts between 8 and 14 days with the wine remaining on the skins the whole time with occasional pump overs

though the Barbera is given a little more ageing to devlop its true character

) Mix those two together into a TV series

at elevations ranging between 550 - 750 meters

Jean-Pierre Rietsch, Murmure, Alsace, France South West France fermentation commences naturally in stainlessThe Rietsch estate in Alsace has been in the family for seven generations; the land was previously used for tobacco and crops. It was Jean Pierres parents who started cultivating vines in 1970s and handed them on to JP in 1987. The domaine is still very much driven by a family led culture and JP is moving back to a degree of mixed farming, in part to improve the biodiversity of the farm. Vines are raised naturally, with terroir at the heart of the