Our winery is located 7 kilometers from Colmar, in the heart of the Alsatian wine-growing region. The parcels of land span several municipalities (namely, Eguisheim-Herrlisheim, Wettolsheim, and Wintzenheim), and therefore benefit from the much diversified terroirs provided by the famous Colmar hillsides.
This diversity enables us to carry out plot-by-plot winemaking, and as a consequence, highlight the specificities of each terroir.
As winemakers, we have expert knowledge about the entire process of wine production. The vinification and bottling work is done onsite.
After a selective sorting process in the vineyards, our grapes are gently pressed whole for several hours (without subsidence or trituration) in order to obtain a clear juice with very little sediment.
After static cold settling, the spontaneous and controlled fermentations last from a few weeks to several months.
The wines are matured on fine lees until being bottled.
For red wines, the destemmed grapes are put in maceration tanks for 10 to 20 days. This vatting period not only allows the alcohol to ferment but also enables the extraction of color and tannins.