The beginning of winemaking at Trimbach goes back to 1626. Since then, twelve generations of winemakers have tirelessly cultivated their passion for Alsatian wines, ensuring that the wines they produce stand out for their quality and authenticity. Today, the family vineyard is run by Hubert Trimbach, his nephews Jean and Pierre, and Pierre's daughter Anne, the eldest member of the 13th generation. Their enthusiasm and ambition keep the family's tradition, rigor, and expertise alive, bringing their wines to the heights of perfection.
The grapes are gently pressed pneumatically for 2 to 3 hours. The juice from the last 30 minutes of pressing is set aside and sold in bulk. Fermentation begins in the following 3 to 4 days and lasts for 2 to 4 weeks. There is no secondary malolactic fermentation to preserve as much natural acidity as possible. The wine remains in barrels or stainless steel tanks until bottling, which begins in April and ends in September. A longer period of bottle aging in the cellar, lasting 5 to 7 years, is used for the best Pinot Gris.
The spiciness balances beautifully with fruity notes like peach, nectarine, pineapple, and perhaps even a hint of melon. Every sip adds a new dimension to this wine. A wonderfully exciting aperitif wine. But if you're planning to serve this wine with dinner, pair it with spicy and spicy dishes. We're fans of the combination of green curry and Trimbach Pinot Gris. You won't find a better pairing anytime soon.
