Alsace wines and vines

Aided and abetted by its wines, Alsace is one of the most gourmet regions of France! Since the Middle Ages (13th century), Alsace wines have been acknowledged as the most prestigious in Europe. Over the centuries, the Alsace vineyards have known periods of prosperity but also moments of decline. The industry rose from the ashes after the First World War when the winegrowers decided to adopt a policy of quality by working with traditional vines. Today, all Alsace wine bears the label “Appellation d’Origine Contrôlée Alsace“, "Alsace Grand Cru" (vintage wine) or "Crémant d’Alsace" (sparkling wine). Labels bearing the inscription “Vendanges tardives“ (late grape-harvest) and “Sélection de grains nobles“ (noble grape) are for mellow or syrupy wine where the grape has been picked over-ripe. Alsace wines are served chilled (8 to 10 °C, 5 to 7 °C for thesparkling Crémant).

Wine-cellar visits

Gewurztraminer
Fruity, floral or spicy aromas.

Muscat d'Alsace
A dry wine with an unrivalled fruity touch, highly aromatic and redolent with the taste of fresh grapes.

Pinot Blanc
A gentle, delicate wine combining freshness and suppleness. At the mid-point of the range of Alsace wines.

Pinot Gris
Structured, full-bodied wine that lingers on the palate, full of complex aromas from the undergrowth, sometimes slightly smoky.

Pinot Noir
The only Alsace vine to produce a red or rosé wine with a typically fruity taste reminiscent of cherries.

Riesling
Dry, distinctive, delicately fruity. Sometimes with mineral or floral nuances. Acknowledged as one of the best vintages in the world.

Sylvaner
Remarkably fresh and light with a light fruity touch. It is a pleasant, refreshing and often lively wine.

Crémant d'Alsace
Made according to the traditional method (2nd fermentation when bottled), it adds sparkle to every occasion.

«Neïjer sïasser»
Naturally sweetened grape juice on the verge of fermentation.