Our Cellar

After harvesting, the grapes from our vineyards are quickly transported to the winery. To obtain the best quality juice, they are pressed using a pneumatic press, which ensures gentle and gradual extraction.

Fermentation takes place in stainless steel vats or in traditional oak casks, most of which are over 100 years old. We have an egg-shaped cask, one of only two of its kind in Alsace. Indeed, ancient and modern techniques complement each other on our estate, which does not prevent us from remaining very faithful to the old oak casks. This stage can last from a few days to a few weeks.

After fermentation, the wines are then kept on fine lees for 4 to 5 months to make them richer and more expressive.

Oak cask ageing is preferred for Sylvaner, Pinot Blanc, Riesling and Pinot Gris, as this allows them to benefit from slow, gentle oxidation, which is conducive to their maturation.

The more aromatic grape varieties (Gewurztraminer and Muscat) are left in stainless steel vats to preserve their fruitiness and freshness.

Pinot Noir red wines are produced by maceration for 8 to 12 days. Most of the ageing takes place in Alsatian casks. The rest of our Pinot Noir is aged in Vosges oak barrels to obtain more distinguished wines without stripping them of their Alsatian characteristics linked to fruitiness and different typical features.

At the end of the ageing phase, the wines are bottled on the estate by us.