It is through the experience of using weedkillers, insecticides and chemical fertilizers that our view of nature has profoundly evolved.
It is through the experience of using weedkillers, insecticides and chemical fertilizers that our view of nature has profoundly evolved.
Thus, since the 2000s, we have gradually favored the exclusive use of contact products that are environmentally friendly.
This approach aims above all to protect the soil and preserve the biodiversity that coexists with the vines, in harmony with the surrounding flora and fauna.
In 2019, the official conversion to organic farming was validated.
For over a decade, your practice has scrupulously respected organic specifications, with a deep commitment to the environment and sustainable farming practices.
In organic farming, yields naturally tend to decrease, due to less use of inputs and stricter respect for natural balances.
This conscious choice is part of our desire to produce purer, more precise wines, where each terroir can fully express itself. Above all, we are looking for greater aromatic complexity, from healthy grapes, well nourished by the soil and picked at their perfect maturity. Less volume, but more depth.
Yields for the “AOC Alsace” appellation currently average 50 hl/hectare. Similarly, “Grand Cru” wines are produced at a rate of 30 hl/hectare, compared to the authorized 55 hl.
To allow the juices to flow smoothly, pressing takes an average of 5 to 6 hours.
After cold settling, the juices are aged in century-old oak tuns, true witnesses to the history of the estate. Alcoholic fermentation then begins naturally, under the action of indigenous yeasts present on the grapes, guaranteeing an authentic expression of the terroir.
To preserve the purity of the juices, the use of sulfur is limited to the strict minimum throughout the vinification process.
The wines continue to age in these same barrels until they are bottled at the estate.
In a constant quest for quality and finesse, we tend to gradually delay bottling, thus giving the wines all the time they need to structure and develop.
Our Grands Crus thus wait at least three years in bottles before being marketed, a practice that we are gradually extending to all vintages. This aging period is essential to reveal the full complexity and purity we seek in our wines.
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Two Micas (Granitic)
the Sommerberg Grand Cru
«The Sun Hill»
29 ha in Niedermorschwihr
Tilted to 45°
facing south.
Le Grand Cru Brand
«La terre de feu» Granitique à Deux Micas sur 58 ha à Turckheim
Coteau en arc-de-cercle.
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