Hatschbourg

Hatschbourg

On a mother rock half clayey, half limestone. On slopes with regular slopes facing south, with the presence of a significant pebble on the surface mixed with sandstone and limestone, this terroir is among the most suitable for the cultivation of vines. It gives the wines power (clay) and minerality (active limestone), which makes them suitable for long guards (preservations). The great vintage Hatschbourg,when there is a biological activity of the soils, produce wines of long guards, with a powerful fruitiness, fat and minerality, very long in the mouth.
Schlossberg

Schlossberg

On a granite bedrock, the soils are sandy, rich in mineral elements, shallow at the top of hillsides (400 meters above sea level), deeper at the bottom of hillsides (230 meters). With its steep south-facing slopes, the Schlossberg requires terraced cultivation. Locality very famous from the fifteenth century is the first terroir of Alsace classified Grand Cru by the decree of 1975.Schlossberg can produce wines of purity and elegance (fruit and flint aromas) in conditions of controlled yields(around 40hl/ha).
Dorfschatz

Dorfschatz

Facing East and South-East in hillsides, it is conducive to slow and regular ripening, which can be an asset in warm years. The Dorfschatz is characterized by predominantly clayey loess soils mixed with calcaro-sandstone disaggregats. They are well draining (excess water is very rare). The style of our wines from the Dorfschatz? Intense fruitiness (fresh fruit and minerality), elegant and long on the palate when yields are well controlled (around 60hl/ha)
Elsbourg

Elsbourg

On a limestone bedrock 20cm from the ground, rich in iron, manganese and potash. The Elsbourg has a complex soil because the materials in place come from both the alteration of the conglomerate and subsequent river and wind deposits. The South-West exposure, on hillsides, in the heart of drafts makes it less susceptible to diseases of the vine in humid periods and favorably exposed to the season of warm autumn air currents (foehns), which predisposes it to the elaboration of concentrated wines (late harvest and selection of noble grains). Elsbourg produces fruity and aromatic wines very mineral (often iodine notes), fatty and long when yields are controlled (around 45hl / ha). It has the potential of a large terroir if the biomass (micro-biologicallife) of the soils is respected...
Kastelweg

Kastelweg

It is the downstream extension of the Grand Cru Hatschbourg. It consists of heterogeneous loes deposits (aeolian and limestone silts). The Kastelweg has predominantly clayey structures, with loess rich in limestone on the surface. Its southern exposure, in hillsides, favors progressive and regular maturities (north latitude) and early at the end of fruiting cycles, which is an asset in cold years. The style of our Kastelweg wines? Powerful (aroma of opulent fruits), fatty (clays), and long in the mouth when yields are controlled (60hl / ha), thanks to a mineral structure. It is a terroir that produces wines for ageing.

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From the Hatschbourg and Schlossberg great vintages, as well as the Soils of Kastelweg, Elsbourg and Dorfschatz

 

 

 

 

Our wines are the exact reflection of the grapes that we harvest by hand. Our grape juices (before fermentation) and our wines do not undergo any correction (sugars, acids,...) or addition (yeasts from oenology), nor replenishments (acacia gum, tannins, ...), are used.

 

Thus, their aromatic (nose) and gustatory (mouth) qualities are the only result of the control of our yields (concentration), the work of the soils (aromatic richness and mineral qualities) and the respect of our grapes (accompanying winemaking techniques: long and progressive pressing of whole grapes, control of fermentation temperatures, ageing on lees).

 

 

 

The wines we produce are the result of three major impulses:

 

1. A drastic control of yields: our average yield is 45hl / ha. The average age of our vineyard being 35 years, it is possible for us to produce little more easily than on young vines

 

2. The organic cultivation of our vines: this makes possible the biological activity of our soils and influences the aromatic and structural characteristics of our wines.

 

3.The undisputed ability of our terroirs to produce excellent or even great wines if the cultivation methods and yields are adapted.

 

Thanks to these three data, our wines have an assertive identity, intimately linked to their terroirs, which makes them particularly suitable for gastronomy.