Harddéche
Ardèche 2013

50% Carignan and 50% Cabernet Sauvignon. Destemmed grapes of Carignan and juice of Cabernet Sauvignon. 7-8 days of maceration outside in fibre cuve. Here it remained until the 25th of March 2014 where we made a soutirage. Bottled on 25th of June 2014. 13% alc.

Hellsass
Alsace 2013

100% Pinot Gris. The pressed juice oxidized for 12-16 hours in open cuves and afterwards directly placed in fibre cuve. It fermented outside until the 23th of March 2014, where we made a soutirage. Hellsass was bottled in December 2014. 13,5% alc.

Klockkaine
Alsace 2013

100% Gewürztraminer. The pressed juice oxidized for 12-16 hours in open cuves. Fermentation outside in fibre cuve until soutirage the 23th of March 2014. Klockkaine was bottled in December 2014. 13,3% alc.

Dansons jusqu'aux Rêves
Alsace 2013

100% Pinot Gris. The directly pressed juice has been oxidizing 24-30 hours in open cuves. Afterwards it was placed directly into old barriques, where it fermented until December 2018 - a little more than 5 years. Bottled the 2nd of May 2019. 14,5% alc.

Sweet beginning of a better end
Ardèche 2013

33% Carignan, 33% Grenache Noir, 33% Syrah. 10 days of maceration outside in fiber cuve. After maceration, Sweet Beginning of a Better end, aged in an oak foudre until 25 March 2014, where we made soutirage. Bottled on 25 June 2014. 12,5 % alc.


Le Rebloché
Alsace 2013

50% Gewürztraminer & 50% Pinot Gris. The pressed juice oxidized for 20 hours in an open cuve and afterward directly into barrique. Here it fermented and oxidized in the cellar, until we bottled it as our first oxidative wine in September 2016. 13,5% alc.

La cligne d l'ail
Alsace 2013

100% Gewürztraminer. The directly pressed juice has been oxidizing 24-30 hours in open cuves. After it has been put directly into old barriques, where it has been fermenting until December 2018 - a little more than 5 years. The wine was bottled the 3rd of May 2019. 14,5% alc.