Your Guide to Organic, Biodynamic and Natural Wine



Domaine Kreyenweiss

Marc Kreydenweiss was born in Strasbourg in 1948 from a family of viticulturists who have resided in Alsace for three centuries; he has owned and managed the family domaine since 1971.In 1984 he decides to dedicate himself to produce only wines of exceptional quality. He chooses a new way of expression for his wines: The terroir. The wines have the finesse that made up their reputation, while keeping their concentration, complexity and long finish.In 1989, always concerned about producing quality wines, the Domaine begins producing following the principles of biodynamic agriculture. Thanks to the effort and the homeopathic treatments, the soils are alive, balanced and produce healthy, quality grapes.Emmanuelle, Manfred and Marc work at the Domaine that has a total area of 12 hectares. All of them are motivated by the same philosophy, and each person has a role – a history experienced at the family level to offer you the best of themselves.Alsatian geology is complex. Rock formations go back to the Primary era (schist), Secondary (sandstone) and even pre-Cambrian (de Ville schist). Risings, faults and glaciations created very different types of terrains coexisting side by side: in Andlau, just a road separates the hard black schist of Kastelberg from the soils made of pink, fine sandstone of Wiebelsberg.The vine takes advantage of the mineral richness of these decomposing soils mainly due to the biodynamic techniques applied, and because these vines are old and their roots penetrate to the deepest parts of the soil.The Grand Crus optimize the originality of these soils. The grapes are harvested when they are over-ripe and the yields do not surpass the 30-40 hl per hectare.The common trait of the terroirs from Andlau is their great mineral richness – without limestone – that is expressed in the wines: subtle, delicate with a great deal of finesse.


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Domaine Ostertag

Domaine Ostertag is located in Alsace. It’s a family-owned property of 13 hectares spread out over more than 75 small plots of vines, united by one guiding spirit in 5 villages (Epfig, Nothalten, Itterswiller, Ribeauvillé, Albé).Domaine Ostertag produces 16 different wines classified in 3 different types: Vins de Fruit (Fruit wines), Vins de Pierre (Stone wines) and Vins de Temps (Time and Weather wines).What does Terroir truly mean, this wonderful word unique to the French language, untranslatable in some sense and so diversely understood?Terroir is perhaps nothing more that the earth and the sky which intermingles and displays themselves through the medium of a vine thanks to the enlightened acts of the dissolves. As only the spirit can bring light, the spirit of the winegrower of course, which in the end becomes the spirit of the wine. Terroir is thus not limited to the soil features, of the exposure, of the land, the geology or the slope. Terroir must above all be captured or, rather, tamed.For me, as a winegrower, a wine with Terroir is the wine of a flock of vines whose roots plunge as deep a deep can be and whose leaves cast a high as high can be, as far as the furthest source. And biodynamic by acting on the verticality of the plant and increasing its receptivity to subtle influences, probably reinforces the Terroir, but an enlarged Terroir, stretching form the centre of the earth to the outer reaches of the cosmos, and which the winegrower enlightens through his vision.”


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Domaine André et Mireille Tissot was founded in 1962. It is now run by Stéphane Tissot and currently covers 32 hectares (79 acres) of vines in the Arbois and Côtes du Jura appellations. It has been run according to the principles of organic viticulture since 1999.Our plots of vines are located in renowned parts of the vineyards:- 4.50 hectares of “Bruyères”- 2 ha of “Mailloche”- 3.80 ha of “En spois”- 9.85 ha of “En Barberon”- 0.71 ha of “Clos de la tour de Curon”- 1 ha of “Corvées sous Curon”Vinification is carried out by plot selection, and most often involves a period in the barrel. Production encompasses different local chardonnay wines, savagnin, a variety of red grape varieties (poulsard, trousseau and pinot noir), together with “vin jaune” and “vin de paille”. Our annual production amounts to 130,000 bottles, most of which is bottled without filtering and with a minimum of sulphur.


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Château Tour Grise

“La Tour Grise” is a mansion in which the oldest parts were built in the 15th Century, typical of the Loire valley style.Our vineyard was planted with 15 hectares of Cabernet France and 5 hectares of Chenin. We have followed the Biodynamic method since 1998.We take care of the earth, by natural grassing between the rows, mowed only once a year before the crops so as to favor as much biodiversity in the vines. We hoe under each row and we run the vines gently from the pruning up to the harvest. We practice an early disbudding, but we do not trim. Everything is done to bring the grapes to a nice maturity. Soft vinification, no yeast and no chaptalization is used, along with a few sulphites. In our mind, the wine must reflect its origin, soil and vintage.


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La Coulée de Serrant, which was planted with vines by Cistercian monks as early as 1130 A.D. (875 consecutive grape harvest!), constitutes a single AOC of only 7 hectares.Biodynamic practices were progressively introduced from 1980 onwards, and the entire vineyard has benefited from them since 1984. Since then, all synthetic chemical products, weed killers and the like have been banned from the whole estate, not simply in the vineyard. A herd of cows produces compost for the vines. A herd of sheep eats the cover crop during the winter. Two hectares of old vines, also used in the production of new plants, are tented by the use of horses. Some blocks, since 3 years, haven’t received any copper or sulphur. The logic behind this approach is the quest to bring out the essential character of the soil (shist) and the microclimate (the estate overlooks the Loire), in order to obtain great originality in flavours, colours and aromas, and good ageing potential. As we refuse clones, harvesting is carried out in 3 or 5 sessions to ensure perfect grape ripeness. In the cellar, we do virtually nothing apart from stirring the lees and pre-filtering. Vinification in wood entails only a small proportion of new, barely toasted wood, so that the original flavours are not affected. Our 3 wines: Coulée de Serrant, Savennières-Roche aux Moines and Savennières should be opened 12 to 24 hours ahead of tasting and served at 14°-15°C. / 57°-59°F. Once our Coulée de Serrant has been opened, it will improve for several days and reach its prime 3 to 5 days after opening.


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Domaine Mosse

All our vines are found in the district of Saint Lambert du Lattay. We cultivate 7 acres of cabernet franc and cabernet sauvignon, 17 acres of chenin and a small acreage of gamay, chardonnay, grolleau gris and grolleau rouge. The soil is composed of sand, gravel, quartz and schiste at varying depths.Observations: We plow the soil, de-bud, thin out bunches of grapes and de-foliate by hand. Low yields/ selective harvest by hand/ slow and gentle pressing/ fermentation and maturation in barrels. The grapes are harvested to give minimum alcoholic potentials of 13% for dry whites and reds; 20% for sweet white “Coteaux du Layon.” We practice both organic and biodynamic viticulture (Control Qualité France) As part of a living system, our vines have their own micro-organisms which allow the grapes to ferment with respect to the type of soil in which they are grown. No chemicals, no added sugar, enzymes, yeasts or additives.Our life’s work is to respect nature, wine, those who drink it… And tomorrow we’ll come up singing.


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Domaine de l’Ecu

This is a family-run estate with 21 hectares (52 acres) of vines, 16 hectares of which are planted with Melon de Bourgogne to produce “Muscadet Sèvre et Maine”, 3 hectares with Folle Blanche for “Gros-Plant du Pays Nantais”, 1 hectare with Cabernet for “Red Vin de Pays” and 1 hectare with Chardonnay for making sparkling wine. One distinctive feature of this estate is that it has been employing organic viticultural techniques since 1975, following 5 generations of traditional producers. Biodynamic methods were introduced in 1992 and were applied to our whole vineyard in 1996.Our entire production is monitored and certified by Demeter France.There is a sole purpose behind all these precautions – the enhancement of quality, for the greatest possible consumer enjoyment.


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Domaine des Sablonnettes

In the heart of the Anjou region, with its abundant variety of wines, we have been growing our vines organically since 1997 to produce an authentic product, without the addition of sugar or yeast, fining and so on.We pay the greatest respect to the terroir so that a genuine and sustainable harmony between Man and nature is created.We pursue our policy of biodynamic agriculture, cherishing the guiding principle which inspires us daily to produce “The True Expression of the Wine.”“Among the gravel, broom and maple, stood well planted a fair vine shoot which we used as a staff to guide our steps like a tightrope walker, on the slopes with their thousand wonders…”


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