Mostly Pinot Auxerrois with some Pinot Noir in the mix, this is a methode ancestrale "Pet Nat" from Laurent Barth. The wine spends an average 18 months sur latte (sur lie) before disgorging. A fascinating and singular wine, with a...

100% Riesling from steep granitic slopes in Dambach-la-Ville. Grapes are hand harvested and see seven days of whole-cluster maceration before aging in old barriques. Unfined, unfiltered and no added sulfur. It's packed with bright citrus fruit, not quite full-on orange...

Formerly known as 'Cuvée Lily,' named after Florian and Mathilde's daughter, the Grand Cru Frankstein is an ancient style of Alsatian wine (ancient as in more common in the early 1900s and earlier, before mono-varietal wines became the norm in...

This is a blend of Gewurztraminer and Riesling grown on the volcanic sandstone soils of Bungertal, near the village of Nothalten. The grapes are macerated for 24-48 hours before a gentle pressing and natural fermentation in old oak, where it...

This Pinot Noir comes from the Grand Cru Frankstein, composed of granitic soils with very old vines. The grapes are destemmed and undergo a long two-week maceration before aging 11 months in a 100-year-old cask. It's a  deep ruby color...

This is a field blend that was made to show the character of the soil in Dambach. Florian and Mathilde selected three vineyards that produced what they call the most "salivant" wines (salivant roughly translates to mouth-watering). This quality is...

This is 100% Pinot Noir on granite and silt soils with eastern exposure, coming from two separate plots both near Dieffenthal. Grapes are destemmed and see one week maceration before aging 11 months in stainless steel. Unfined, unfiltered and with...