100% Gewurztraminer grapes grown in the clay-limestone soil of Mittelbergheim. Two-thirds of the grapes underwent a 19-day maceration with the whole bunch, while the remaining one-third was directly pressed. The fermentation process occurred naturally with the use of indigenous yeasts. After fermentation, the wine was aged on lees for 9 months in stainless steel tanks.

Domaine Rietsch

Jean-Pierre Rietsch has been making wine at the family vineyard since 1987, and the family’s farming traditions can be traced all the way back to Mittelbergheim in the 17th century. Today, Jean-Pierre can showcase an impressive portfolio of unvarnished wines without any additives, all from organically certified vineyards. The wines have a clear imprint of Alsace, but Jean-Pierre is certainly not burdened by ingrained traditions. Spontaneous fermentation, no fining or filtration as well as zero added sulfur are a matter of course, and experiments are being made with long macerations, aging in solera and other techniques that are not the norm in the region. Complexity and immediate drinkability go hand in hand at Domaine Rietsch. Year after year these wines show an impressive balance and juiciness, but never appear simple or one-dimensional.