A cellar dedicated to Grands Crus wines.


In a 18th century well renovated cellar in the historic village of Saint Hippolyte, the new cellar has been launch with the vintage 2011 and his one of most beautiful cellar dedicated to the production of Alsace Grands Crus.


All the grappes comes exclusively from Alsace grand Cru classified vineyards. All picked by hand, the grappes are carefully sorted and gently goes to the pneumatic press. A long pressing of a minimum of 12 hours is necessary to extract the best juice possible without pushing to far.


After decantation at low temperature, the juice start a long alcoholic fermentation that can take up to 4 months.


No sulfure is added before the next spring and this to let the wine to open up as much as possible. The result is a wine with less sensitivity to oxydation and much more aromatic.


All our Riesling are dry.