Alsace red wine – Pinot noir rouge
Red Pinot noir in our shop
This Alsace wine is the result of meticulous vinification using hand-picked grapes. After de-stemming, maceration takes place in two stages: 10 days cold to preserve the freshness of the fruit, then 10 days at 25°C to encourage extraction. Fermentation is spontaneous, followed by gentle pressing and ageing on lees to refine the wine.
On the nose, this wine seduces with the typicality of its grape variety: cherry, blackcurrant and raspberry intermingle with intensity. On the palate, you’ll find the same fruity palette, supported by a fine structure and delicate tannins that give it remarkable persistence.
Its versatility makes it an ideal partner for red meats and grilled meats. But its lightness also makes it the perfect accompaniment to certain white meats, and even fish, for those who prefer to avoid white wines.
On the palate, it has a silky texture, good structure and great freshness, balanced by delicate tannins. Careful ageing gives it subtle depth and a long finish, making it an ideal accompaniment to roast poultry, grilled meats or mature cheeses.
A commitment to quality and nature
At Domaine Bléger, the excellence of our wines is based on a profound respect for nature and a constant quest for quality. For several generations, we have been cultivating our vines in harmony with their environment, convinced that the richness of a wine begins with the soil that nourishes it. Our estate is certified organic, a strong commitment that guarantees practices that respect the soil, biodiversity and the vine’s natural cycle. We favour natural methods, banning synthetic pesticides and herbicides to preserve the purity of our grapes and the authenticity of our terroirs.
Vinification
that respects the grapes
Our hand-picked grapes, natural fermentation and minimalist vinification reveal the authenticity of the Alsatian terroir, producing pure, balanced wines full of character.
Sustainable and
responsible winegrowing
We cultivate our vines with respect for natural cycles, favouring grass cover, manual work and organic practices, thereby preserving the biodiversity and balance of our terroir.