Vines cultivated organically and biodynamically

Terroir. The uniqueness of Katzenthal is that it lies on a geologic fault that is 500 millions of years old. Our parcels of Wineck-Schlossberg and Steinacker are planted on two-mica granite, originating from the mother rock of the Vosges massif, at the head of the village and about 600 meters from the Vosges fault which is composed of alternating sedimentary soils like clay-limestone, mussel chalk (fossil-rich limestone), and the marl (lime-rich mud) at the base of the Hinterburg. Recognizing the value of these unique features, our ancestors chose to establish certain grape varieties on the heights and others at the head of the village so that each variety of subsoil and soil can best express itself in the grapes.

Organic farming. This relation between terroir and wine continues in the permanent care of the vines and the soils: we plant cover crops and till under the soil. For years we have used no treatments or synthetic fertilizer and we have developed a biodynamic compost in a partnership with other vignerons. We prepare infusions from nettles, horsetails, and willows for treating the vines; we respect the sowing schedule for working the soil and applying the biodynamic preparations to the vines. For maintaining biodiversity in a landscape which tends to favor monoculture, we are preserving our stone walls and hedges and planting fruit trees. All of these practices provide a refuge for numerous species whose utility is to maintain an equilibrium among the vines. We are trying to understand the functions of each componant and to make the best judgment at the best moment. It makes a lot of sense !

Manuel harvest. Almost all of our parcels are on hillsides, with some slopes attaining a 40% grade. All work is done manuelly and demands a real passion for the vine, without which these efforts would be difficult to accept. Our grape vines are on average 35 years old but in some parcels we have 55-60 year-old vines (our selection of « vieilles vignes « ). The grape harvests are manuel and convivial. For two to three weeks, by stages, our grapes are gathered in 1, 2, 3 passages for each parcel and/or by variety, at the height of their maturity.

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