The vines:

No fertilizer application, total grass cover, except certain plots Treatments based on lactic bacteria, clays, essential oils and plants, no sulfur or copper Harvest decisions are made according to taste, I will taste the plots very regularly , when the first notes of fruit arrive I reach the moment that seems most harmonious to me to harvest, that is to say the acid-fruit ratio that suits me. Thanks to this phenolic maturity I find myself with a maturity that is more saline than acidic.

The cave :

Very inspired by Jules Chauvet, I revisit the Alsatian grape varieties through vinification with whole grapes and over-extracted grapes. The vinification is the same on Pinot noir, Gewürzt and Pinot gris, Burgundian maceration in whole grapes for about a week then punching down to the body 2x per day depending on the year, when the sugars are finished and my feet reach the bottom of the grapes. the vat, devatting. From then on I have a few tannins left which will fall during bottling without sulfur under the effect of oxygen.

For whites very often it will be a direct pressing, especially if the terroir is obvious in terms of location. I will favor this type of wine to purify. Then breeding for 1 to 2 years.

A little egocentrism:

Burgundian mother and Alsatian father, I grew up between these two regions. After studying viticulture-oenology in Beaune and Montpellier I tried to work on my parents' small family estate, but, being unable to spray Roundup and put the magic powders of oenology into the wines, I very quickly left the family estate to backpack around the world without money for years: China, Burma, Thailand, Argentina, Australia, New Zealand, Chile, United States, Japan, Vietnam, … and many others .

Thus, I was able to train with mentors such as: Philippe Pacalet, Patrick Meyer (domaine Julien Meyer), Ostertag, Claus Preisinger, Terada Honke (Japan), Charles Dufour, Jauma, Lecoste, Binner Christian, Pax Mahle.. A great Japonophile, I am considering a future project that is still active in Japan at Terada Honke on the fermentation of Sake and the vinification (sake) of my own vintages. I have also worked in many countries as a sommelier, but I must say very bad sommelier.

The domain :

In Alsace property: Approximately 3.5 hectares.

• 30 acres of Auxerrois On clay soils, 50 year old vines, little production. The vines are in Obernai.
• 30 ares Pinot noir On clay soils, 50 year old vines, little production. The vines are in Obernai.
• 30 ares Pinot gris On clay soils, 50 year old vines, little production. The vines are in Obernai.
• 25 ares Sylvaner Sediments at the bottom of the slopes, old vines 50 years old, vineyard in Heiligenstein.
• 25 ares Riesling Young vine on limestone clay in Obernai.
• 1.5 hectare Gewürztraminer Clay-limestone, vines between 35-50 years old in Obernai

In Alsace trading: I am trading for the opportunity to benefit from grapes on very beautiful terroirs, given the price of land in Alsace and given that I am not Jeff Besos it is a good way at least at the beginning of not don't break the bank too much. I work with a friend: Jeanne, who owns 8 hectares on magnificent terroirs from shale to sandstone and volcanic. She works biodynamically and no tractors, very small yields and no trimming either. It is a pleasure to see her regularly and to discuss her work in her Tiny house in the middle of her heavenly property.

• 40 ares P black Solenberg Sandstone-volcanic part of Permian sandstone and another of Vosges sandstone with volcanic strata due to volcanic eruptions in successive waves, vineyards on Reichsfeld, place called Solenberg.
• 15 ares Riesling Schiefferberg Blue schist in the form of slates, age of the vine 30 years.
• 10 acres Riesling Solenberg
• 15 ares Pinot noir Schiefferberg Blue schist in the form of slates, age of the vine 30 years.