Products

Meadowsweet Spirits

Liqueurs Granier

This organic and artisanal meadowsweet liqueur is made by the Granier liqueur factory, near Annecy (Haute-Savoie). It's a true discovery, a very original liqueur with a variety of uses.

The Plant

Meadowsweet (Filipendula ulmaria) is the wild version of a garden plant called astilbe. Found in marshy areas and damp meadows, this plant from the Rosaceae family bears a pretty tuft of small white flowers. Fragrant, loved by bees and melliferous, it is above all very beneficial: rich in salicylic acid, it is at the origin of the manufacture of aspirin and has many medicinal virtues: analgesic, anti-inflammatory, healing, diuretic, vulnerary, digestive, etc., it fights against water retention, rheumatism and fever.

Manufacture

The meadowsweet and mallow flowers are picked in the Alps and macerated in water from the Boubioz spring, near Lake Annecy. The blend is made with organic wheat alcohol and organic sugar produced in the Vosges and the Palatine Forest. The other ingredients are Menton lemon zest and Timut pepper.

Tasting

A revelation with its exceptional aroma, its slightly vinous and fruity taste reminiscent of caramelized apple and black tea, with nuances of red port. This very fragrant liqueur surprises and seduces the palate, while communicating the medicinal virtues of meadowsweet. With its delicious flavor, this organic meadowsweet liqueur deserves to be enjoyed on its own, but also on ice, as a refreshing long drink, as an aperitif, a digestif, in cooking and in mixology. It will be served with delicious tapas: Iberian bellota ham, cecina or beef ham. On the sweet side, it goes with all pastries: cakes, gateaux, tartes …

Learn more about Granier liqueurs

The Granier liqueur factory — two brothers, Vincent and Stéphane Granier — produces artisanal liqueurs from the Haute-Savoie region. Flavor, sweetness, and balance are their great qualities, resulting from a meticulous and measured infusion technique to minimize extraction.

Wild or organically grown

The plants grown organically, or picked in the mountains surrounding Annecy, are obtained through short supply chains and for this reason reflect the flora of the steep meadows or gardens of Haute-Savoie. Everything is organic and additive-free, from the initial infusion to bottling.

Intact flavors

During the tasting, we were amazed by the Granier liqueurs, one after the other. Never before have we been given such fresh plant flavors by liqueurs. We have the sensation of tasting the plant itself, infused in all its singularity, supported by just the right amount of organic sugar (that is to say, little) produced in the Palatine Forest and just the right amount of alcohol. An organic beer alcohol that allows the plant to convey its message without interference. Not only is it delicious, but it is also an excellent digestif. Verbena, genepi, gentian, mint or meadowsweet, we guarantee you: you will have a good time.

Rencontre Red 2020,

Domaine Bois Moisset

Rencontre's nose is subtle, laden with red fruits, with pronounced forest notes: mushroom, humus, a touch of leather, spices, and violet. On the palate, the fruit is very present, very pleasant, and decidedly peppery, and the beautiful, fine, precise tannins nestle gracefully into a very tactile, chewy finish. This is a wine of strong character that surprises with its beautiful structure. Its color is dense and full, like that of a Bordeaux. This wine from the Gaillac region is made from local grape varieties: 40% Syrah and 40% Braucol, supplemented by 20% Duras, all fermented in the same vat. The harvest is destemmed. Maceration lasts three weeks in a temperature-controlled concrete vat, with indigenous yeasts. The Braucol and Duras are co-fermented. Only a few pumpings are carried out. The press juice and free-run juice are blended with 20% Duras free-run juice to add a peppery touch. Aging is also done in vats. We recommend decanting this Encounter which, without any pun intended, is a true encounter that is definitely worth the detour.

To find out more

The name Gaillac, the region where the Bois-Moisset estate is located, owned by Sylvie Ledran and Philippe Maffre, has been associated with wines since Antiquity; It is the oldest vineyard in France, with two thousand years of history and an impressive collection of ancient indigenous grape varieties. It is also a region of dazzling beauty, nicknamed "French Tuscany" because of its gentle hills planted with groves and its almost Florentine brightness. Many estates, along with that of Bois-Moisset, showcase this uniquely rich wine-growing heritage. Along with an estate planted with vines, it is an organic mixed farm that directly sells its production of lentils, sunflower oil, cereal flours and grape juice. A herd of old local breed cows also thrives there and guest rooms are available in the summer. It is in this small rural paradise that natural wines typical of their origin and their terroir are born, on fifteen hectares of boulbènes, gravelly and sandy-loam soils carried by the Tarn for thousands of years. The grape varieties are dominated by Syrah and Duras, but the ampelographic richness of the Gaillac region (braucol, prunelart, loin-de-l'œil, etc.) is also evident in the vintages of the Bois-Moisset estate, which consist particularly of red wines with a crisp fruitiness, concentrated but with smooth and delicate tannins.

Retour de Milan, Blanc 2023

Fond Cyprès

Avec Retour de Milan, Fond Cyprès dévoile une interprétation brillante et inédite du Muscat Petit Grain, vinifié en blanc de macération. Ce vin orange bio du Languedoc, aussi élégant qu’expressif, sort des sentiers battus pour offrir une expérience sensorielle unique, fraîche et gourmande.

Une macération tout en subtilité

Ici, les grappes entières de Muscat sont mises à macérer quelques jours, afin d’apporter texture et complexité sans perdre la délicatesse du cépage. La fermentation est spontanée, en levures indigènes, sans intrants œnologiques, suivie d’un élevage de 5 mois en œuf béton, qui favorise le mouvement naturel du vin et un contact doux avec les lies. Le résultat : un jus vivant, texturé, mais d’une fraîcheur exemplaire.

Un vin orange lumineux et aromatique

Le nez est éclatant, entre bergamote, zeste d’agrumes, fleur d’oranger et litchi frais. En bouche, le vin joue l’équilibre entre tension et douceur, avec des tanins très fins et une finale délicatement amère qui prolonge le plaisir. C’est un orange digeste, ciselé, à la fois floral et citronné.

Accords audacieux, plaisir immédiat

Servez-le entre 10 et 12 °C, sans carafage. Ce vin se marie idéalement avec les cuisines d’Asie (épices douces, curry thaï, sashimis), des fromages affinés (pâte persillée, tommes longues) ou même un dessert fruité peu sucré. Il pourra évoluer en cave sur 5 à 10 ans.

Retour des Hirondelles Red 2023

La Tribu Alonso
Retour des Hirondelles is an organic and natural red wine with no added sulfites, 100% Gamay, produced by Cyril Alonso in Marchampt, in the terroirs of Beaujolais Vert. Classified as a Vin de France, its name celebrates the return in 2023 of the swallows that had disappeared in 2015. The forest surrounding the estate is classified as a LPP refuge (bird protection), so the cultural precautions and concern for the environment of the Alonso Tribe have borne fruit.

Vinification
Thirty-one different Gamay varieties grow on a half-hectare plot on granite soils, and this Return of the Swallows contains them all. The grass cover is wild and the vines, aged from four to fifty years, are pruned in goblet form, cultivated using organic farming and agroforestry. The harvest, which is manual, is processed in free-run juice (the grapes give their juice under their own weight), without pressing, and ferments with indigenous yeasts without a starter culture. Alcoholic and malolactic fermentation takes place in fiberglass vats. No chemical inputs are added to the vineyard or the winery.

Tasting
Made solely from free-run juice, Le Retour des Hirondelles is an organic and natural wine of great clarity, very refreshing, very clear, with a beautiful acidity marked by citrus flavors. There are no phenolic traces and the tannins are very soft. Notes of kirsch cherry, clementine, candied orange peel. This wine will be perfect for an aperitif and to accompany all meals. Charcuterie, cured meats (especially Lyonnaise), lamb, everything suits it, and especially good times with friends.

Learn more about the Alonso Tribe
This tribal name refers to Cyril Alonso, winemaker, his wife, naturopath, and their family. They take care, using organic farming methods, of a conservatory of traditional grape varieties from the Rhône-Alpes region located in Marchampt (Rhône), in the heart of the Beaujolais Vert region. This two-and-a-half-hectare ampel library, which has existed since 1952, contained forty grape varieties. It currently contains one hundred and forty. This unique location gives the Tribu Alonso wines their particular style. Instead of being single-varietal microcuvées, they are quite the opposite: wines by grape variety family, either a Chardonnay containing all the Chardonnays of the house or a multi-Gamay Gamay.

A biotope classified in 2008
The estate enjoys a unique ecological location: the house and the vineyard are surrounded by untouched forests, on the steep terrain of northern Beaujolais. Three rivers cross it, and the vines, close to the bedrock, capture all the minerality of the soil. Organic farming is practiced and the work, both in the vineyard and in the cellar, is entirely manual, without the use of any chemical additives or sulfites in the winemaking process.

The wines
Cuvées of co-plantation (and for good reason), the wines of the Tribu Alonso embrace all the complexity of their grape varieties and the viticultural history of Beaujolais. These are carefully crafted wines, made with great care, fermented and aged to the sound of Tibetan bowls, whose alpha waves are beneficial to the liquids. The vatting periods are short, to preserve the freshness and fruit, as well as the signature of the soil and grape varieties.

Amber Rum 40°, Longueteau

Longouteau Distillery
Longouteau amber rum is made from white rum, stored for 18 months in oak barrels that previously contained cognac. There, it acquires a light tawny color, a delicate honeyed, cinnamon, and vanilla note, and a subtle acidity, while retaining a hint of the freshness of white rum. An all-purpose vintage that will delight rum lovers, bartenders, cooks, pastry chefs, and even those with a cold who will be delighted to be able to make themselves a hot toddy.

Amber Rum 45° - 70cl

Distillerie Longueteau

Longueteau Amber Rum is made from white rum and stored for eighteen months in oak barrels that previously contained cognac. There, it acquires a light tawny color, a delicate honeyed, cinnamon, and vanilla note, supported by a subtle acidity, while retaining a hint of the freshness of white rum. It's an all-terrain vintage that will delight rum lovers, but also bartenders, cooks, pastry chefs, and even those with a cold who will be delighted to be able to make themselves a grog.

To find out more
The Longueteau distillery, located in Capesterre-Belle-Eau (Guadeloupe), is the oldest distillery on the island still in operation. It has the distinction of being entirely self-sufficient in sugar cane production, which it uses to obtain its magnificent terroir agricultural rums. Agricultural rum, we should point out, is made from pure sugar cane juice, unlike many other Caribbean rums, which are produced from cane molasses. It is a specialty of the French Antilles. The estate is currently in the hands of François Longueteau, a distiller since 1979. Production is, as it was originally, artisanal and traditional, but the sugarcane terroirs are developed using plot-by-plot methods—this is Longueteau's unique feature, the first distillery on the island to adopt this approach. Two varieties of sugarcane, blue cane and red cane, are cultivated, as well as fruits from the Guadeloupe region. Longueteau rums and the resulting preparations (punches, shrubberies, etc.) are fine, aromatic, deep, and fragrant.

Rhum blanc 55° - 70cl

Longueteau Distillery

A unique taste, a true tasting white rum. The nose is powerful and extraordinarily fragrant. On the palate, it has great length with notes of white fruits. This white agricultural rum is made from a blend of blue and red cane juice. With little stirring, it retains the vegetal notes of its terroir of origin. A seven-month aging period in barrels gives it its finesse. Perfect for an exceptional ti-punch (lime, a hint of brown sugar, and an ice cube), it nevertheless deserves to be enjoyed on its own and without artifice.

To find out more
The Longueteau distillery, located in Capesterre-Belle-Eau (Guadeloupe), is the oldest distillery on the island still in operation. It has the distinction of being entirely self-sufficient in sugar cane production, which it uses to obtain its magnificent terroir agricultural rums. Agricultural rum, we should point out, is made from pure sugar cane juice, unlike many other Caribbean rums, which are produced from cane molasses. It is a specialty of the French Antilles. The estate is currently in the hands of François Longueteau, a distiller since 1979. Production is, as it was originally, artisanal and traditional, but the sugarcane terroirs are developed using plot-by-plot methods—this is Longueteau's unique feature, the first distillery on the island to adopt this approach. Two varieties of sugarcane, blue cane and red cane, are cultivated, as well as fruits from the Guadeloupe region. Longueteau rums and the resulting preparations (punches, shrubberies, etc.) are fine, aromatic, deep, and fragrant.

Rhum Prélude 50.1°, Longueteau

Distillerie Longueteau
Prélude is a single-variety rum made from 100% red sugar cane, expertly blended from several vintages and aged in French oak barrels. It is left at its original strength, without coloring or filtration: its alcohol content can therefore vary slightly depending on the edition. On the palate, a hint of caramel combines with the aromatic richness of the cane juice. Rich and fiery, yet not lacking in freshness, it is perfect for both beginners and connoisseurs.

Prelude Bach 49.1%, Longueteau

Longouteau Rums
Prélude is a single-variety rum made from 100% red sugar cane, expertly blended from several vintages and aged in French oak barrels. It is left at its original strength, without coloring or filtration: its alcohol content can therefore vary slightly depending on the edition. On the palate, a hint of caramel combines with the aromatic richness of the cane juice. Rich and fiery, yet not lacking in freshness, it is perfect for both beginners and connoisseurs.

Rum Prélude Batch 10, 49.8° - 70cl

Distillerie Longueteau

Prélude Batch 10 is a single-variety rum made from 100% red sugar cane. It is the result of a skillful blend of several vintages selected by the cellar master before aging in French oak barrels. It combines the aromatic palettes of different rums to create an unparalleled harmony. It is left at its original strength, without coloring or filtration: its alcohol content can therefore vary slightly depending on the edition. On the palate, a hint of caramel combines with the aromatic richness of the cane juice. Rich and fiery, but not lacking in freshness, this Prélude Batch 10 rum is designed for both initiation and connoisseur pleasure.

Find out more
The Longueteau distillery, located in Capesterre-Belle-Eau (Guadeloupe), is the oldest distillery on the island still in operation. It has the distinction of being entirely self-sufficient in sugar cane production, which it uses to obtain its magnificent terroir agricultural rums. Agricultural rum, we should point out, is made from pure sugar cane juice, unlike many other Caribbean rums, which are produced from cane molasses. It is a specialty of the French West Indies. The estate is currently in the hands of François Longueteau, a distiller since 1979. Production is, as it was originally, artisanal and traditional, but the sugarcane terroirs are developed using plot-by-plot methods—this is Longueteau's unique feature, the first distillery on the island to adopt this approach. Two varieties of sugarcane, blue cane and red cane, are cultivated, as well as fruits from the Guadeloupe region. Longueteau rums and the resulting preparations (punches, shrubberies, etc.) are fine, aromatic, deep, and fragrant.

Rhum Shrubb 30° - 70cl

Longueteau Distillery
Shrub is a traditional recipe from the Antilles whose origins are deeply rooted in history: in the 17th and 18th centuries, in the English-speaking world, the term shrub referred to a rum or cognac-based liqueur containing sugar, juice, and macerated citrus peel. A cocktail sour before its time, so to speak. In colonial America, shrub was a drinking vinegar mixed with sugar, sparkling water, and a spirit such as rum or brandy. In both cases, the beverage was descended from the medicinal cordials of the 15th and 16th centuries. Over time, with colonial lifestyles in the Caribbean and maritime trade, shrub acquired an additional b and began to designate a liqueur made from rum, sugar, orange peel, and spices. The formula has survived the centuries and is still popular in the Antilles. This traditional Guadeloupean shrubb is made as a liqueur made from Longueteau 50° agricultural rum and a maceration of orange peel grown on the property, vanilla, coffee beans, and nutmeg. The liqueur is matured in new oak barrels. It offers a complex and very gourmet profile on the nose and palate: gingerbread and orange peel emerge, giving way to a finely caramelized finish. Drink as a digestif or aperitif. Can also flavor desserts.

Learn more
The Longueteau distillery, located in Capesterre-Belle-Eau (Guadeloupe), is the oldest distillery on the island still in operation. It has the distinction of being entirely self-sufficient in sugarcane production, which it uses to create its magnificent terroir agricultural rums. Agricultural rum, we should point out, is made from pure sugarcane juice, unlike many other Caribbean rums, which are produced from cane molasses. It is a specialty of the French Antilles. The estate is currently in the hands of François Longueteau, a distiller since 1979. Production is, as it was originally, artisanal and traditional, but the sugarcane terroirs are developed using plot-by-plot methods—this is the great originality of Longueteau, the first distillery on the island to have adopted this approach. Two varieties of sugarcane, blue cane and red cane, are cultivated, as well as fruits from the Guadeloupe region. Longueteau rums and the resulting preparations (punches, shrubberies, etc.) are refined, aromatic, deep, and fragrant.

Rhum Symphonie 52.1°, Longueteau Distillery

Longouteau Distillery
A blend of very old agricultural rums aged over three years in cognac and new oak barrels, Symphonie asserts itself with boldness and complexity. An aged rum with notes of caramel and spices, aged and matured to perfection. The symphony is made up of the different tones of the old vintages that make up this fine and intense rum. A rum for meditation, made for Havana cigars and great dark chocolates.

Rhum Symphonie Bach 50.9°, Longueteau Distillery
A blend of very old agricultural rums aged over three years in cognac barrels and new oak barrels, Symphonie asserts itself with boldness and complexity. An old rum with notes of caramel and spices, aged and matured to perfection. The symphony is made of the different tones of the old vintages that make up this fine and intense rum. A meditation rum, made for Havana cigars and great dark chocolates.

Rum Symphonie Batch 10, 48.7° - 70cl

Distillerie Longueteau

This Symphonie Batch 10 rum is a blend of very old agricultural rums aged over three years in cognac barrels and new oak barrels. It asserts itself, on the nose and palate, with boldness and complexity. It is a magnificent old rum with notes of caramel and spices, aged and matured to perfection. The symphony is made up of the different tones of the old vintages that compose this fine and intense rum. A meditation rum, made for Havana cigars and great dark chocolates.

Learn more
The Longueteau distillery, located in Capesterre-Belle-Eau (Guadeloupe), is the oldest distillery on the island still in operation. It has the distinction of being entirely self-sufficient in sugarcane production, which it uses to create its magnificent terroir-based agricultural rums. Agricultural rum, we should point out, is made from pure sugarcane juice, unlike many other Caribbean rums, which are produced from cane molasses. It is a specialty of the French Antilles. The estate is currently in the hands of François Longueteau, a distiller since 1979. Production is, as it was originally, artisanal and traditional, but the sugarcane terroirs are cultivated using plot-by-plot methods—this is Longueteau's great originality, the first distillery on the island to have adopted this approach. Two varieties of sugarcane, blue cane and red cane, are cultivated, as well as fruits from the Guadeloupe region. Longueteau rums and the resulting preparations (punches, shrubberies, etc.) are refined, aromatic, deep, and fragrant.

White Riesling 2020

Domaine Einhart
Riesling, the lord of Eastern grape varieties, finds here an expression worthy of its nobility. The color is a beautiful orange-yellow. The initial nose is very refined, slightly musky, with notes of grapefruit and dandelion. The second nose is fresher and mineral, with aromas of thyme, aromatic herbs, and flint. The palate begins with liveliness and beautiful verticality; the minerality is typical of limestone. Dried herbs return before a persistent finish with a remarkable salinity. Light skin maceration is successful in Riesling, and this one is no exception. The twenty-five-year-old vines grow on the muschelkalk (oolitic limestone) terroirs of Westerberg, Molsheimgass, and Fleckstein. The grapes are harvested by hand and then destemmed. Maceration, using indigenous yeasts, takes between four and eight days. Aging on fine lees is ten months in tuns, followed by bottling without filtration. From the vine to the cellar, this wine was made without any additives. Decanting is recommended so that it can spread its wings and express its mineral notes.

Find out more
Located in the northern part of the Alsatian vineyard, horizontally above Strasbourg, the Einhart estate is a ten-hectare family estate whose vines are located on the hillsides that rise between the Alsace plain and the Vosges mountains. The soil is clay-limestone and rich in fossils (muschelkalk, i.e. shell limestone and oolite limestone, and lettenkohle or dolomitic limestone). Since 1990, Nicolas Einhart has been at the helm, now assisted by his son Théo. True to his commitments to the TIFLO association, of which he is co-founder, Nicolas devotes his winemaking work to the protection of the land and biodiversity, winemaking without inputs, the refusal of harmful phytosanitary products and the maintenance of ecological refuge zones. His estate has been certified organic since 2011. Like Jean-Marc Dreyer, he is resolutely moving towards skin maceration and produces white maceration wines (orange wines) in addition to a Pinot Noir red. Entirely manual harvesting, destemming of the bunches, light punching down and delicate pressing are characteristic of the estate, as well as the separate vinification of each terroir, aging on lees and the absence of filtration before bottling. The wines are pure grape, lively, powerful, invigorating, and transcribe the minerality of the very beautiful terroirs of the Vosges foothills.

Riesling Blanc 2021

Domaine Einhart
The color of this Riesling from Domaine Einhart is a beautiful orange-yellow. The initial nose is delicate, slightly musky, with notes of grapefruit and dandelion flower. The second nose is fresher and more mineral, with aromas of thyme, aromatic herbs, and flint. The palate begins with vivacity and beautiful verticality; the minerality is typical of limestone. Dried herbs return before a lingering finish with remarkable salinity. Riesling, the lord of Eastern grape varieties, finds here an expression worthy of its nobility. Light skin maceration is successful for this grape variety, and this one is no exception. The twenty-five-year-old vines grow on the muschelkalk (oolitic limestone) soils of the Kreutzweg area. The grapes are harvested by hand and then directly pressed. Maceration, using indigenous yeasts, takes between four and eight days. Aging on fine lees is ten months in century-old beer barrels (an Alsatian specialty) and precedes bottling without filtration. From the vineyard to the cellar, this wine was made without any additives or sulfites. Decanting is recommended so that it can spread its wings and express its mineral notes.

To find out more
Located in the northern part of the Alsatian vineyard, horizontally above Strasbourg, the Einhart estate is a ten-hectare family property whose vines are located on the hillsides that rise between the Alsace plain and the Vosges mountains. The soil is clay-limestone and rich in fossils (muschelkalk, i.e. shell limestone and oolitic limestone, and lettenkohle or dolomitic limestone). Since 1990, Nicolas Einhart has been at the helm, now assisted by his son Théo. Faithful to his commitments to the TIFLO association, of which he is a co-founder, Nicolas devotes his winemaking work to the protection of the land and biodiversity, winemaking without inputs, the refusal of harmful phytosanitary products and the maintenance of ecological refuge zones. His estate has been certified organic since 2011. Like Jean-Marc Dreyer [link], he is firmly focused on skin maceration and produces white maceration wines (orange wines) in addition to a Pinot Noir red. Entirely manual harvests, destemming of the grapes, light punching down and delicate pressing are characteristic of the estate, as well as the separate vinification of each terroir, aging on lees and the absence of filtration before bottling. The wines are pure grape, lively, powerful, invigorating, and transcribe the minerality of the very beautiful terroirs of the Vosges foothills.

Riesling Blanc 2022

Domaine Einhart
Riesling from Domaine Einhart is, as its name suggests, a dry white wine made from 100% Riesling from the Alsace region, organic (Ecocert) and natural, classified as a Vin de France. Riesling, the lord of Eastern European grape varieties, finds here an expression worthy of its nobility.

Vinification
The twenty-five-year-old Riesling vines from Domaine Einhart grow on the muschelkalk (oolitic limestone) soils of the Kreutzweg area. The grapes are harvested by hand and then pressed directly. Fermentation is carried out using indigenous yeasts. Aging on fine lees is ten months in century-old beer barrels (an Alsatian specialty) and precedes bottling without filtration. From the vine to the cellar, Riesling was produced without any additives or sulfites.

Tasting
A beautiful orange-yellow color. The first nose is very delicate, slightly musky, with notes of grapefruit and dandelion flower. The second nose is fresher and mineral with aromas of thyme, aromatic herbs, and flint. The palate begins with vivacity and a beautiful verticality, a minerality typical of limestone. The finish is persistent and saline. Decanting is recommended so that Riesling can spread its wings and express its mineral notes. You can serve this gem from the Einhart estate with any kind of dish; it is easy-going, but it also pairs well with cheese, roast poultry, sauerkraut, or smoked fish.

Learn more about the Einhart estate
In the northern part of the Alsatian vineyard, the Einhart estate is a ten-hectare family estate whose vines grow in the foothills of the Vosges Mountains. The soil is clay-limestone and rich in fossils (muschelkalk, or shell limestone and oolitic limestone, and lettenkohle or dolomitic limestone).

A family estate
Since 1990, Nicolas Einhart has been at the helm, now assisted by his son Théo. True to his commitments to the TIFLO association, of which he is co-founder, Nicolas devotes his winemaking work to protecting the land and biodiversity, making wine without inputs, refusing harmful phytosanitary products, and maintaining ecological refuge areas. His estate has been certified organic (Ecocert and AB) since 2011. The estate produces white wines from maceration or direct pressing and a Pinot Noir red.

The best of Alsatian terroirs
Entirely manual harvests, destemming of the bunches, light punching down, and delicate pressing are characteristic of the estate, as well as the separate vinification of each terroir, aging on lees, and the absence of filtration before bottling. The wines are pure grapes, lively, powerful, invigorating, and transcribe the minerality of these very beautiful terroirs in the Vosges foothills.