Domaine Paul Ginglinger is a young and dynamic family-run Estate, deeply rooted in Eguisheim’s terroir for 13 generations (1610). Before taking over the family Domaine in 2000, I trained as an oenologist and participated in wine-making in different regions of France (Champagne Lanson, Domaine Armand Rousseau in Gevrey-Chambertin) as well as abroad (Haute Cabrière in South Africa and Montes in Chile).
We produce dry, fresh, full-bodied and delicate wines, whose features are characterized by each of their specific terroirs. Domaine Paul Ginglinger owns 12 hectares on calcareous bedrocks mixed with marl and sandstone, including 2 Grands Crus (Eichberg and Pfersigberg). We choose organic practices in the vineyard (official conversion under process), using plowing rather than herbicides, natural rather than chemical fertilizers, and environmentally safe plant protection. In the cellar, I personally elaborate all the wines. Extra care is given to every step of the process in order to preserve the natural expression of the fruit and the character of our terroirs.