Coming from a family of winegrowers, Nicolas Einhart joined the family estate in 1990. In 1997 he was one of the founding members of the TIFLO association, whose main commitments are the maintenance of ecological refuge zones and the refusal of the most harmful phytosanitary products. This dynamic leads Nicolas quite naturally towards the conversion of his vineyard to agriculture organic in 2008 with a first production of certified AB grapes in 2011. The balance of biodiversity and respect for the terroir are at the center of its concerns. This respect of the terroir is done through reasoned pruning, respectful of the sap flow of the vine to guarantee a balanced vine throughout its life. Plantings of fabaceae and grasses are carried out in the vines from seeds produced on the farm. These plants help to improve soil life and structure, as well as providing organic nitrogen that is easily assimilated by microorganisms. The use of herbal teas made from plants picked by the family allows a alternative to treatments. The objective being to produce a healthy and balanced grape reflecting the terroir clay and limestone - muschelkalk and lettenkohle plate - in order to produce natural wines without any input. The winemaker also practices re-grafting on end-of-life vines to restore them youth and ensure the maintenance of the plant material of the plot. Nicolas chose to produce free wines by maceration - also called "orange wine" Harvesting is done entirely by hand, early and only in the morning to preserve freshness grape. The bunches are destemmed to keep only the berries. Then begins a slow fermentation of the berries in contact with their juice. This operation is punctuated by slight interventions such as punching by hand, to homogenize the must and extract new aromas. This process reveals lively, powerful and expressive wines. Pressing must preserve the raw material as much as possible. This involves the flow of the juice through gravity directly in the tank, limiting human intervention and exposure to the air. Each terroir is vinified separately in stainless steel vats, casks or barrels. Aging is done on the lees to make the aromas present in the wine more complex and sublime. In order to respect the aromatic profile and guarantee the authenticity of the wines, they are not filtered This type of winemaking highlights the terroir but also the work of the winegrower relying as much on his experience than on instinct.