From vines grown to flat alluvial deposits, rich in clay deposits, between the appelations of Wintzenheim and Turckheim. Significantly, the rich soils are predominantly of sand, shingle and silt with a high incidence of pebbles. Grapes are hand picked and whole bunch pressed, gently and slowly over several hours, to achieve a clean must and optimal skin contact. Juices are transferred to thermo regulated fermenters for a natural vinification by wild yeasts over the course of a month. Ferments continue until the wine develops its own character and complexity, stabilized in winter and bottled after a very gentle filtering, before the heat of summer, to preserve the natural carbonic petulance.