Having fallen in love with wine he began to work with Domaine Yves Amberg in Epfig and was able to make and release his first wines in small quantities in 2017 and ’18.
Only just in to his ’30s, at the beginning of  2019 he began working with Alsatian star Christophe Lindenlaub to further his experience and in March that year rented his first 1.5 hectares (across 8 parcels)  from Yves Amberg (organic since ’97) and a further half hectare from Florian Beck Hartweg.

Regarding his farming, the vineyard is not trimmed throughout the growing season, and he makes one pass with the tractor throughout the year, on alternate rows, to lightly work the soil and to mulch the cuttings from pruning.
Biodynamic preps 500 and 501 are used in addition to teas of willow bark and yarrow to stimulate disease resistance, help prevent insect attacks and to aid flowering and fruit development.
Yields in 2019 were between 35-40 hectolitres….roughly the same as grand cru burgundy or Manon Farm, for a reference a little closer to home.

In the winery, almost everything is done via gravity and his pump is only used if working with gravity is simply not possible. For the macerated wines, both whites and reds, there is no remontage or pigeage at all…unless there is a suggestion of reduction.
Pressing is done very slowly and softly….from anywhere between 6 – 12 hours meaning that debourbage is not necessary.
Bottling is done manually when the wines say that they’re ready.

Put simply, these are some of the most exciting wines I’ve tasted in years. They’re all very correct and pure, with quite flawless profiles and clarity of fruit. They’ve been vinified in delicious, creative and excellent fashion and are wines that I would recommend for more or less any situation. – Suppliers notes