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 is possible, organic farming.
It is in this respect that little by little, from the 2000s, the single use of contact products is used.
It is therefore, to better protect the soil and preserve the fauna and flora that coexist with the vine, that the approach is undertaken.
Thus in 2019, the conversion to organic farming is officially recorded.
It has been practiced for a decade following the example of the specifications of organic farming. In harmony, for the respect of the environment and cultural practices.
In accordance with organic farming practices, yields tend to decrease naturally.
For these reasons, these new and distinctive rules give wines, by cause and effect, more concentrated juices. In fact, it gives wines more richness and complexity.
The yields of controlled designation of origin “AOC Alsace” today represent an average of 57hl per hectare, against 80 authorized by the specifications. Like the AOCs, the “Grands Crus” produce 40 hl per hectare against the authorized 55.
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.