Zegwur is an anagram of Gewurz. Yann named it so as it is an atypical style of wine for this grape in Alsace. Gewürztraminer is almost always associated with the Terpenes that emphasize the rose-petal aromatics of the grape. For the Zegwur, the Gewürztraminer grapes are gently and slowly pressed over an 8 hour period. While it is not a skin contact wine, it has the tactile quality of one. Following this slow fermentation with native yeasts in stainless steel, the wine sees four months on its full lees in stainless steel tanks. The wine is lightly racked once, the day before bottling. The resulting wine is remarkable - a lovely (not dominating) floral nose is followed by a tactile, saline, and textured palate. This is bone-dry.
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