# Ron-Rond le Litron Blanc (2024)

- **Producer:** Anna, André & Yann Durrmann
- **Colour:** white
- **Type:** still
- **Grapes:** Pinot Blanc, Sylvaner, Riesling, Muscat, Gewürztraminer
- **Region:** Alsace, France
- **Style:** Natural
- **Alcohol:** 11.5%
- **Average price:** €20
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** peach, lemon, grapefruit, elderflower, apple

## About this wine

Domaine Durrmann was established in 1979 by André Durrmann in Andlau, Alsace, who restored steep abandoned vineyard slopes. An early pioneer of ecological viticulture, André converted the estate to organic farming in 1998. Today, the family winery is managed by his son Yann Durrmann, who has directed the domaine toward low-intervention natural winemaking. The estate operates with a strong environmental ethos, integrating solar power, electric transport, and sheep grazing in the vineyards. Ron-Rond le Litron is Yann's modern, natural interpretation of traditional Alsatian Edelzwicker, bottled in a 1-liter format meant for easy, vibrant sharing.

## Interesting facts

- Packaged in a 1-liter bottle, 'Ron-Rond le Litron' translates to a round, generous liter designed as an unpretentious thirst-quencher.
- Winemaker Yann Durrmann designed his own custom stainless steel vats tailored for a 24-hour pre-press skin maceration.
- The estate employs sheep to graze the vineyards naturally and powers winery operations using solar energy.

## Food pairing

The high, crisp acidity cuts cleanly through rich, creamy textures like traditional flammekueche and soft goat cheese, while its expressive, aromatic profile complements light seafood and subtle Asian spice without overpowering delicate ingredients.

## Wine making process

Sourced from organic vineyard plots around Andlau, the grapes are hand-harvested and 100% destemmed. The fruit undergoes a gentle crush followed by a 24-hour pre-press skin maceration in custom stainless steel vats designed specifically by Yann Durrmann to enhance natural nutrient extraction for fermentation. Fermentation occurs spontaneously using only wild indigenous yeasts. The wine is aged on its fine lees in stainless steel vats before early bottling without fining, filtration, or any added sulfur dioxide.