Family domain : the cellar dates from 1706! Mireille and Patrick Meyer have 9ha between Nothalten and Saint-Pierre.
They follow bio-dynamic principles. Their vineyard is at the foot of the Vosges mountains. Patrick uses no synthetic treatment for his vines and uses only wild, indigenous yeasts. Minimal manipulation, bottled unfiltered and unfined and never any S02!
Fermentation can take up to six months. He always vinifies parcel by parcel to protect his terroirs. He blends once the wines are finished. He is looking for minerality and elegance instead of power. He also adapts his vinifcation methods depending on the vintage, his 1997 pinot gris is for example made as a “vin de voile”, controlling its oxidation for a terrific result.
Vineyard: different parcels around Nothalten
Terroir: gravel and limestone
Winemaking: 4-month fermentation in concrete vats, aged on lees until following summer. Bottled after a very gentle filtration using particular soil.