Appellation: AOC Alsace
Grape varieties: Pinot Noir
Soil: These vintages are produced on our historic Old Vines of the Domaine, planted by my father at the beginning of his career and are now a good sixty years old. They are located below the Grand Cru Kaefferkopf, our favorite terroir in the village and therefore benefit from the geology of this cru: a granitic, sandy part, giving elegance and fruit to our Pinots, and a part of Loess, wind-blown limestone silts, heavy and deep soils giving depth and smoothness to the wines.
Culture: Biodynamic
Label: Organic (Ecocert)
Harvest: Manual with sorting
Vinification: Maceration of whole grapes in stainless steel or truncated wooden vats for 3-4 weeks depending on the maturity of the tannins. Daily punching down. Natural fermentation, without the addition of yeast or chaptalization. Transferred directly into barrels after devatting, incorporating the free-run and press wines together. For the exceptional years giving rise to the Excellence cuvée, aging is 24 months. On fine lees, in century-old oak tuns, in our new bioclimatic cellar, made of pink sandstone from the Vosges and Douglas fir from our valleys. A terroir that produces reductive wines by nature, hence the need to age the wine for two winters in tuns.
Sweetness: Dry
Alcohol content: 15.5%
Serving temperature: 14°C
Cellaring potential: 40-100 years
