The domain Dreyer & Fils, between Obernai and Molsheim, exists since 1830. Jean-Marc, succeeding several generations of Dreyer, took it over in 2003, after having passed his BTS at the wine school of Obernai and doing an internship settling in Nothalten, at Patrick Meyer's, one of the pioneers of natural wine in Alsace. Once in his vines, he adopts biodynamics. In 2008, he made his first sulfur-free vintages.
The vineyard covers six hectares in twenty-five plots scattered over the hills surrounding the village of Rosheim.
The estate was converted to biodynamics in 2003, when it was taken over by Jean-Marc. Certification in organic farming was completed in 2014. The vines are worked on horseback on certain plots and Jean-Marc intends to extend this choice to the entire estate.
The harvest is manual, no chemical input is added to the vine, and wine experiments are attempted, for example the planting of trees among the vines or the lack of pruning for one row in three.
The maceration in whole bunches is the signature of Jean-Marc Dreyer and represents 85% of the production of the domain. It has several advantages, facilitating fermentation and softening the solid parts of the grape, which makes the marc easier to press. Above all, it allows the transformation into alcohol of all fermentable sugars, which makes it possible to obtain dry wines.
The harvest is usually macerated in tarpaulin tanks for ten to twenty days before being transferred to a vertical press. The grapes undergoing direct pressing go to a pneumatic press. The musts are fermented and aged in casks, more rarely in barrels, for one year of aging. The containers are not topped, whether they are white or red wines, which gives a more or less sensitive touch of oxidation depending on the cuvées. No addition of sulfur, no filtration, no bonding is practiced.