# Christophe Lindenlaub Ami-Amis (2024)

- **Producer:** Domaine J. & C. Lindenlaub
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Gris, Pinot Noir
- **Region:** Alsace, France
- **Style:** Natural
- **Alcohol:** 12.0%
- **Average price:** €22
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 12–14 °C
- **Aromas & flavours:** cherry, raspberry, strawberry, plum, rose

## About this wine

The Lindenlaub family has been cultivating land in Dorlisheim, in the Bas-Rhin region of Alsace, since 1759. Jacques Lindenlaub began bottling domaine wines in the 1970s before dedicating the estate entirely to viticulture in 1986. His son Christophe joined him in 1999 and spearheaded the organic conversion of their vineyards, earning certification in 2012. In 2014, Christophe took a decisive step toward natural winemaking by ceasing the use of sulfur additions in the cellar. Ami-Amis, which translates to 'Friends-Friends', embodies Christophe's philosophy of producing convivial, living wines intended for social gatherings and effortless enjoyment.

## Interesting facts

- The Lindenlaub family has farmed land in Dorlisheim, Alsace since 1759.
- 'Ami-Amis' translates to 'Friends-Friends' and is crafted as a convivial wine meant for sharing.
- The wine co-ferments equal parts white (Pinot Gris) and red (Pinot Noir) grapes.
- Made with zero added sulfur, unfined, and unfiltered for pure natural expression.

## Food pairing

With its lively acidity, minimal tannins, and refreshing light red profile, this wine pairs exceptionally well with lean meats, charcuterie, and fresh young cheeses. High acid cuts through natural fats in cured meats, while low tannin prevents metallic clashes when paired with poultry or fish.

## Wine making process

Ami-Amis 2024 is crafted through a co-fermentation of equal parts Pinot Gris and Pinot Noir harvested from organically farmed 20-year-old vines planted on clay and limestone soils in Dorlisheim. Christophe Lindenlaub utilizes a whole-bunch maceration technique, layering the red and white grapes in a mille-feuille fashion. Fermentation occurs spontaneously using only native yeasts with minimal extraction. The wine is aged in stainless steel tanks to preserve its lively character and is bottled unfined, unfiltered, and with zero added sulfur.