Alsace has a long history of wines from cooler climates, that are synonymous with slightly sweeter, spicier vintages. Henri Kieffer and family have been working their vines sustainably for three generations, in the slopes between Strasbourg and Colmar. Grapes are hand harvested and aged for between 3 and 7 years before release - and contains 10.8g per litre of residual sugar, which is what makes it so well adapted to sweet, spicy foods.