Agriculture
Organic

The organic spirit Organic Agriculture

A Philosophy

It is by experience of the use of weedkillers, insecticides and chemical fertilizers that a reflection on nature was motivated.

As of 2009, all these practices have been abandoned. In order to preserve the natural balance, only one way was possible, organic farming.

It is in this respect, and little by little from the 2000s, that the single use of contact products was used.

An evidence

It is therefore, to better protect the soil and preserve the fauna and flora that cohabit with the vine, that this approach has been undertaken.

The estate undertook the official process of conversion to organic farming “AB” in 2019.

This approach was initiated a decade ago. A conversion, based on the specifications of organic farming, for the respect of the environment and cultural practices.

Yield

In accordance with organic farming practices, yields tend to decrease naturally.

For these reasons, this new and distinctive practice gives wines, by cause and effect, more concentrated juices. In fact, it gives wines more richness and complexity.

Consequences

The yields of controlled designation of origin “AOC Alsace” are only 57hl per hectare, against 80 authorized by the specifications. Like the AOCs, the “Grands Crus” are around 40 hl per hectare against the authorized 55.

Winemaking

In order to allow the juices to flow smoothly, the pressing time varies on average between 5 and 6 hours.

After cold settling, the juices are sung in hundred-year-old oak tuns. Subsequently, the alcoholic fermentation begins under the impulse of natural indigenous yeasts present in the grapes.

For the protection of the juices, a minimum of sulfur is used during vinification.

After fermentation, the wines are aged in these same casks until they are bottled at the property.