The nectar flowing in your glasses and making your taste buds wriggle is the outcome of lots of works in the vines and in the cellar during the year.

In the vines, the respect of the land…

A great wine is first born in the vines, result from the land, the vintage, but mainly the great care given all year long, in the respect of the soil, its micro- organisms and ecosystem. Key requirements to raise a quality wine, the soil’s vitality and vines’ health, bring the grapes to an ideal maturity.

To each season its work :

In fall

Soils are tilled with a plough. They are prepared before winter.

From November to March

as soon as leaves fall, and to sustain the vines, Stéphane and René do the trim with electric pruning shears. During winter, stakes, anchors and other wires will be fixed. Dry stones low walls will also be rebuilt : weak low walls tend to collapse during freeze-thaw. With the help of seasonal workers, Nathalie carries the wood and tying work.

In Spring

the dead vine plants are being replanted and we proceed to new plantations. The first ploughing is also done during spring. It allows soil aeration, helps microbial life, balances the soil’s water regime, and eliminates weeds. Only one every other row is being ploughed. The second one is left with natural grassing for a greater wildlife and flora, creating a natural balance.

From May to early June

suckering is being done as soon as the first buds come out. Disbudding allows to select in the vines’ head the best sprouts which will be useful in the next winter trim.

From June to early August

vegetation must be controlled, branches are raised and held vertically between two wires, this is called trellising. Foliage is spread, ventilated, in order to avoid overcrowding, which would boost sicknesses’ development, but also to allow the vines to get more sun. In July, when vegetation is well developed, trimming allows to cut the sprouts’ tips, to give the grapes as much sun as possible, necessary for a great maturation.

Flowering happens in June, picking usually starts 100 days later.

From September to October or November

here comes the harvest period, the result of one year of work in the vines! It starts with the Crémant and ends with the “Late Harvest” or “Grain Noble Selections”.

Each parcel is harvested with the greatest care, with healthy grapes at their optimum phenolic ripeness. We taste the berries to decide when to start picking and we check the berries’ maturity on a regular basis both before and during the harvest period.

Picking is only done manually, to preserve the fruits’ quality and allow sorting. Grapes are carefully brought in full to our pneumatic press which will do a gentle pressing.

Exclusively from our own harvest, our entire production comes from vines cultivated in the respect of the land and the environment. Each vintage is delicately pressed in a pneumatic press allowing a slow and gentle squeezing. After a low temperature settling, our juices are ready to start the alcohol fermentation.

Tanks’ temperature are controlled to allow a low temperature fermentation, slow, seamless and steady, bringing finesse and aromatic complexity to the wine. Fermentation lasts from 3 to 4 weeks, sometimes a few months for some wines. After a few months aging, wines are filtered and bottled between April and August in order to empty the tanks for the next harvest…

The place where we are delighted to welcome you all year long, to share our passion and introduce you to our profession. Here, we will talk about our vineyard, and you will be able to taste our wines individually, with friends or as part of a group up to 50 people. If you do not have the opportunity to visit us in Alsace, you will be able to discover our products during many fairs and shows we attend during the year.