More about the producer:

The vineyards of Ribeauvillé have been here since the beginning of time. It were the Lords of Ribeaupierre and the Benedictine monks who first made use of the natural resources with its south facing slopes and different top soils. Despite all the upheaval in this part of France since 1895, Cave de Ribeauvillé has managed to preserve its spirit and resolve. From generation to generation, from one vintage to the next, the desire to make great wine has continued unabated.

Viticulture: Organic fertilisers and herbal infusions from nettles, comfrey and willow to minimise the use of Bordeaux mixture in the vineyards. Working in harmony with the soil; planting flowers, hedgerows and trees to create a sustainable ecosystem in the vineyard. Each individual vineyards parcel is hand harvested at its optimum ripeness meaning that the harvest lasts between August and early November. These factors combined mean that the work is around 30% more labour intensive in the organic vineyards.

Winemaking: Aiming for 100% perfect healthy intact grapes when they arrive at the winery. Great care is taken with the must using static settling. Alcoholic fermentation under temperature control conditions takes as long as necessary without malolactic fermentation. Aged 6 months on the lees. Winemaker Evelyne Dodelinger is very experienced in vinifying organic wines and regular tasting ensure that the vinification is adapted to the needs of the wine to obtain the maximum terroir expression.

Certified organic and biodynamic, also suitable for vegans