||These vines are farmed biodynamically – no use of pesticides, herbicides or commercial fertilizers. Vines are pruned short in order to control yields. After each budding, the vine is cleaned of all extra shoots to allow sunlight to penetrate nearer the grapes. The leaves are thinned to allow good aeration of the plant. The grapes are harvested manually when they are over-ripe.
|Composition of the land
||Rock formations go back to the Primary era (schist), Secondary (sandstone) and even pre-Cambrian (de Ville schist). In Andlau, just a road separates the hard black schist of Kastelberg from the pink, fine sandstone of Wiebelsberg. Due to this complexity, these decomposing soils are incredibly rich in minerals.
||Careful sorting is carried out in the winery before the grapes are crushed in a bladder press. Natural yeasts control the fermentation, which is in Vosges oak foudres (large oval barrels). Full malo-lactic fermentation occurs naturally due to the high natural acidity in the wines. Aging lasts just under a year on lees.
||Meaty fish, Mild Curries, Shellfish.