After a few years of Paris stuck In offices, trying to save the planet as an environmental engineer, I finally jumped to work. in a van to travel the Silk Road. On the way back, the smell of the grape harvests which perfumed my native village was greatly appreciated. a real click. This smell, this land, these landscapes, became obvious: I decided to do it. to create a domain with from my grandfather's vineyards to Husseren-les-Châteaux. 4 hectares, including 1 on grands crus.

My Philosophy:

-Stay small to be as close as possible to the vines and my wines.

-Making wines that I love know as naturally as possible.

-Do as many tasks as possible the hand. -Revive soils, vines and buildings.

-Putting people, vines and wines back at the heart of the project.

The Vineyard:

4 hectares including 1 of grand cru located; à Husseren les châteaux, the highest village on the Alsace wine route.

7 different grape varieties with 80% old vines planted between 1960 and 1970.

The exposure, slopes and altitude confer a particular microclimate that is found in Husseren wines.

Soil: mainly on clay-limestone soils. Some marls and sandstone conglomerates are also present on certain plots.

Vines: Cultivated; in organic for 10 years and in biodynamic for 2 years. Double certification for the 2021 vintage. Unplowed vines with spontaneous grass cover. 100% of the work in the vineyard is done in-house. hand.

Harvest: With a joyful and good-humoured team. Grapes harvested à by hand in a 20 kilo box. Careful sorting in the plot then at the estate. Harvest at freshness in the morning.

Cellar: 100% natural vinification. Largely using the short or long maceration technique, in whole clusters to start fermentation. Manual devatting in boxes and long pressing then aging in barrels for 9 months or more depending on the wine.