# Constance Muller "Reflets de France" Riesling (2023)

- **Producer:** Cave de Ribeauvillé
- **Colour:** white
- **Type:** still
- **Grapes:** Riesling
- **Region:** Alsace, France
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €8
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** lemon, grapefruit, peach, apple, blossom, bread

## About this wine

Constance Muller is a dedicated regional partner line crafted by the historic Cave de Ribeauvillé cooperative in Alsace. This specific cuvée is produced for the 'Reflets de France' portfolio, which highlights authentic regional French products. The grapes are grown by Constance Muller and her family, who manage a boutique ten-hectare estate in the Haut-Rhin. They deliver their premium fruit to Cave de Ribeauvillé, France's oldest cooperative winery founded in 1895. This partnership combines small-scale family viticulture with the technical expertise of a highly respected cooperative, resulting in a classic representation of Alsatian Riesling.

## Interesting facts

- Cave de Ribeauvillé, founded in 1895, is the oldest cooperative winery in France.
- The wine is named after grower Constance Muller, who views viticulture as a true extension of her personality.
- The grapes are grown on the complex geological fault line of Ribeauvillé, imparting a distinct mineral character.

## Food pairing

The high acidity and mineral tension of this dry Alsatian Riesling make it an exceptional partner for seafood and traditional regional dishes. It cuts through the richness of pork-based dishes like choucroute and tarte flambée, while its clean, saline finish beautifully complements the delicate sweetness of shellfish and white fish.

## Wine making process

The winemaking process is designed to preserve the pure, vibrant fruit character of the Riesling grape. Following a meticulous hand-harvest to ensure the grapes remain intact, the fruit undergoes whole-cluster pressing using gentle pneumatic presses. This prevents any harsh skin extraction and maintains elegance. The juice is then cold-fermented in temperature-regulated stainless steel vats to lock in fresh primary aromatics. Following fermentation, the wine is aged on its fine lees to add subtle texture and complexity before being bottled young to preserve its crisp, energetic profile.