Guide Hachette des vins 2008: 2 stars
About the winery
Located in the heart of the vineyards, 5 km south of Colmar, the estate’s vines stretch over 10 hectares (24,7 acres) around the village of Eguisheim, the birthplace of the Alsace vineyards.
The farm buildings are located on the edge of the old town of Eguisheim and include a cellar dated 1735, housing wooden casks. More recent buildings shelter the press house and the storage cellar.
Handed down from father to son over several generations, this concern is now managed by Jean-Luc and Louise who took over from Ernest, the father.
The annual production is approximately 70,000 bottles and includes three appellations :
* Alsace: 7 grape varieties and Vendanges Tardives
* Alsace Grand Crus: Pfersigberg and Eichberg
* Crémant d'Alsace
The wine-making process is carried out according to traditional methods and the grapes are picked and sorted by hand.
The wines are sold on the spot and dispatched to various destinations. The French market represents 70% of our sales and 30% are dispatched to Belgium, Holland, Denmark, England and the United States.
- Cold meats
: Smoked ham
: Fish soup
- Shellfish and seafood
: Curly endive salad with bacon, Potatoes, Waldorf
: Eel with cream, Fishes with sauce, Garlic pike, Grilled fish, Grilled white fish, Haddock, Plaice, Smoked fishes sauerkraut, Smoked salmon, Trout
- Chinese dishes
: Sauteed dishes
- French dishes
: Bouillabaisse (Fish soup), Sauerkraut
- Starchy foods and cereals
: Gratin dauphinois
: Goat cheese
: Lemon pie