The Vineyards of Vingabond - Florian Spannagel

My name is Florian Spannagel and I am based in Kaysersberg (Haut-Rhin) in Alsace.

In 2017, I took over my grandfather's small vineyard, which originally comprised 1.3 hectares. I am the fourth generation and have been involved in this field since I was very young. I know and feel the energy of each place. Today, I cultivate 3 hectares of certified organic vines on some very fine terroirs around the village, primarily on granite soils (Grand Cru Schlossberg) and clay-limestone soils (Lieu dit Altenbourg - Grand Cru Furstentum).

I run the farm alone and do everything by hand. The soil has been worked 80% by horse since the beginning. Only two passes a year. This light and shallow work allows me to achieve a very good balance in the vineyard, good plant vitality, and above all, a beautiful biodiversity that has developed over the last seven years.

I use herbal teas extensively in my plant treatments, which has allowed me to drastically reduce the doses of copper and sulfur. I have a biodynamic approach, though I don't explicitly state it. I decide to act based on what I see and feel. The harvest is, of course, done manually in crates with a loyal team since 2017!

My goal is to have a minimalist approach to the vineyard, but targeted and thoughtful, always with the objective of having living and balanced soils.
In terms of winemaking, all wines ferment using indigenous yeasts, for varying lengths of time depending on the vintage. They undergo a long pressing, with settling (or not) followed by barreling. All wines are aged in barrels on their lees for a minimum of 13 months. The wines are not filtered. Bottling takes place after the harvest. No additives are used other than sulfites.

My goal: to have the same approach in the cellar as in the vineyard, namely, to listen to and observe my environment and adapt to the situation. I want to make wines that are as free and honest as possible, gastronomic, energetic, and that reflect my place, my terroir, and my philosophy as fully as possible.

So I don't rule out adding a little sulfite if the wine calls for it, in order to achieve the desired balance. It's a matter of feeling and adaptation. It depends on the cuvée, the vintage. I simply want to preserve that vibrancy that I love so much and that I seek both in the vineyard and in the bottle.