Another son taking over the winery from his dad. The winery itself exists since 1759, but expanded in the seventies with Christophe's dad taking over. Once Christophe started in the winery he was convinced he needed to convert to organic farming in 2009. The quality was better, but his dad didn't like that the yield was lower. And of course he met Patrick Meyer, the Alsace "no-sulphur-king", to learn more about natural winemaking. So a little later he made his first natural wine, which was a success with friends, so he developed a portfolio of almost 20 cuveés each year. By now they farm 12 hectares which are spread out between the hillsides of Dorlisheim and Mutzig.
This red is actually a hybrid of white and red grapes, which were harvested in mid-September. As both grapes macerate together for eight days the Pinot Gris adds to the color of the wine, as it normally turns reddish if you don't press it directly. After the initial maceration the wine ferments and ages for nine months in stainless steel. The result is a super juicy wine with a win-win for both grapes. With it's nice color and beautiful cherry aromas it melts in your mouth with some sweet touches and fruitiness. Christophe recommends it with white meats or even by itself as an aperitif.