The Rietsch estate has been in the family for 7 generations, having cultivated tobacco and crops before Jean Pierre Rietsch’s parents turned it over to growing grapes in the 1970s. These grapes are hand-picked and there is a semi carbonic maceration because they spend 15 days as whole grapes before juice is extracted using a low-pressure pneumatic press. Fermentation is slow, using natural yeasts from the skins of the grapes only. This is a slightly effervescent wine on opening the bottle with youthful strawberry & cranberry flavours and works well slightly chilled. If you don’t like the fizz, then it dissipates quickly if you leave it before pouring.
Pairs well with a range of cheeses including Kirkham’s Lancashire, Duckett’s Caerphily, Lingot des Causses, young Reblochon and has the structure to stand up to Gruyere as well. It is not solely good with cheese however, it also works really nicely with salami, particularly Strolghino del Culatello.
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