For over 150 years, the Bott family has been producing wines from some of the finest vineyards in Alsace. This bucolic region on the French and German border is known for making wines of substance, spice, elegance and complexity. Add to this Jean-Cristophe Bott’s firm commitment to producing the healthiest grapes possible through Certified Organic and Biodynamic farming and the result is a unique combination of supreme talent, fantastic soils and quality-driven winemaking.
Metiss is a rich, aromatic, well-balanced white made up of 40% Pinot Blanc, 40% Pinot Auxerrois, 10% Pinot Gris and 10% Pinot Noir. That last, a red grape of course, is used in the traditional "blanc de noirs" ("white from blacks") method in which the colour-carrying grape skins are removed from the fermenting wine before any tinge of red appears. The fruit comes from 2.5 hectares of vineyards with vines ranging from 20-25 years of age in Béblenheim and Zellenberg.
"Soft ctirus notes appear first. The palate follows with gentle but focused mandarin peel and a bright, luminous core of citrus freshness and weightlessness. Nonetheless, this wine offers a depth of citrus fruit with clear focus and precision. This is lovely, pure and lasting. 91 Points."
(Anne Krebiehl MW, Wine Enthusiast Magazine, August 2016)
From low-yielding vines Bott-Geyl is producing deep, clear, fruity and vivacious wines full of elegance, mineral expression and aging potential. In the naturally cool cellar – which goes over several floors deep into the earth – they are produced on the highest technical level, although the vinification is most natural and minimalistic.