Domaine GeschicktHorses, Beetles & Surrealist Wine
Fourth generation biodynamic winery in the heart of Alsace. 4 hectares of Grand Cru Kaefferkopf and Wineck-Schlossberg. No added sulfites, horses in the vineyard, and the infinite solera of Cadavre Exquis.
From Jérôme and Bernadette to Arnaud and Aurélie—four generations in Ammerschwihr
In the early 1950s, Jérôme Geschickt and Bernadette Meyer founded Domaine Geschickt in Ammerschwihr, just north of Colmar in the heart of Alsace. Both came from wine families in the same village, where grapes had always been sold to merchants—there was never a cooperative. Bernadette's father, Jérôme Meyer, was among the first to bottle his own wine around 1950, in the very house the family still uses today [^132^][^136^].
The domaine grew through the decades, with both of Jérôme and Bernadette's sons joining the business—Christophe in 1981 and Frédéric in 1992. Christophe, an oenologist with deep curiosity about vine biology, introduced biodynamic practices in 1993. By 1998, the estate was fully converted to biodynamics, certified by Ecocert and Demeter. The family saw it as a necessity: "The so-called conventional culture no longer corresponded to the state of mind in which we operate" [^131^][^132^].
"We try to express our terroirs in different ways. Each cuvée says an aspect, tells an insight, a moment, a space, and every year, it starts over again."
Today, Arnaud Geschickt (Christophe's son) and his partner Aurélie Fayolle lead the domaine. They continue the biodynamic legacy while pushing boundaries—working with horses in the vineyards, planting 70 trees per year for biodiversity, and creating wines with imaginative names like "Cadavre Exquis" (inspired by surrealist artists), "Beetle Juice" (referencing Kaefferkopf—the "beetle head" vineyard), and "One Drop" (supporting humanitarian causes in Mali) [^131^][^133^].
Horses, 70 trees per year, and the art of co-fermentation
At Domaine Geschickt, horses work the vineyards to minimize soil compaction, maintaining the living structure of the biodynamic soil. Each year, the team plants 70 new trees within the vineyards—including fruit trees—creating shade, biodiversity, and healthy competition for the vines as summers grow hotter [^133^].
The winemaking is hands-off and natural: spontaneous fermentation with indigenous yeasts, no fining, no filtration, and zero added sulfites in most years (except difficult vintages like 2018, when tiny amounts were added at bottling). They work with 500L used barrels, foudre, and amphorae, often employing short skin maceration (10-30 days) on white grapes to increase phenolic complexity and stability [^130^][^131^].
Their approach is creative and collaborative. "One Drop" sees a portion of profits donated to humanitarian associations in Mali. "Beetle Juice" blends Gewürztraminer with Coeur de Pigeon cherries from their own trees. And "Cadavre Exquis" references the surrealist parlor game played by French artists in the 1920s—each vintage is a part of the work, without knowing what the next will bring [^131^][^133^].
- Horses in vineyard
- 70 trees planted/year
- Spontaneous fermentation
- Skin maceration whites
- No added sulfites
- Co-fermentation blends
Kaefferkopf and Wineck-Schlossberg—limestone, granite, and the diversity of terroir
Kaefferkopf
"Beetle Head" in Alsatian—one of the most complex Grand Crus, comprising three distinct sites with different soils. Geschickt works two lieux-dits: Purberg (limestone and clay, chalky soils) and Pfulben (granitic rocks protruding from siltstone). The vineyard faces west and south with slopes between 5-35%, sitting at around 300m altitude. Unique among Alsace Grand Crus for allowing blends of noble varieties [^136^][^131^].
Wineck-Schlossberg
One of the smallest and highest Grand Crus in Alsace, facing south at 400m altitude on highly granitic soils. A steep, southeast-facing slope with a small forest on its western side. Pure granite terroir producing wines of exceptional concentration and mineral clarity [^136^][^131^].
Obi Wine, Cadavre Exquis, Beetle Juice—the surrealist cellar of Ammerschwihr
Obi Wine
A vibrant blend of Pinot Auxerrois, Riesling, and Muscat d'Alsace. The Pinot Auxerrois and Riesling are direct-pressed while the Muscat undergoes 15 days skin maceration before blending. Fermented with indigenous yeasts and bottled toward the end of fermentation, then disgorged. No added sulfites. Soft white tea, candied peach, creamy texture with toasty floral complexity. Fresh, vibrant, energetic [^131^][^133^].
15 day maceration
Disgorged
Zero sulfites
Cadavre Exquis
A perpetual blend solera started in 2015 in a 26-hectolitre foudre. Each year, wine is drawn off and replaced with the new vintage—an assemblage of all four Pinot varieties (Gris, Blanc, Noir, and Auxerrois). Named after the surrealist game where artists contribute to a work without seeing previous contributions. Complex, oxidative, roasted peaches, dried lime, flinty, honeyed. Only 1300 bottles per tirage. Label designed by three Alsace artists who each drew a section without consulting each other [^131^][^133^].
All Pinots blend
26hl foudre
Oxidative style
Kaefferkopf Purberg
From the limestone and clay soils of Purberg lieu-dit within Kaefferkopf. A blend of 80% Gewürztraminer, 10% Riesling, and 10% Pinot Gris. The Gewürztraminer is destemmed and macerated for 30 days, while the Riesling and Pinot Gris are direct-pressed and added to soften the tannins. Aged 12 months in foudre. Deep orange color from extended skin contact. Concentrated, textural, rare [^131^][^133^].
Limestone/clay
30 day maceration
12 months foudre
Kaefferkopf Pfulben
From the granitic Pfulben lieu-dit—where rocks protrude from fine siltstone. A co-fermentation of 60% Gewürztraminer, 30% Riesling, and 10% Pinot Gris, whole-cluster direct-pressed and spontaneously fermented together with native yeasts. Fermentation and élevage in old foudre for 18 months. Unfiltered, unfined, no sulfur added. Warm citrus, apple jam, pineapple, mango, chamomile, and linden tea. Super complex and textural [^131^][^133^].
Granite soils
18 months foudre
No sulfur added
Wineck-Schlossberg
100% Riesling from the highest, smallest Grand Cru in Alsace (400m altitude, pure granite). Half the grapes macerate 30 days on skins, the other half direct-pressed. Blended and aged 12 months in amphora. Intense, textural, candied peaches, chamomile, mango, and jasmine. No fining, no filtration, no sulfur added at any stage. Shows the pure granite character of this unique site [^131^][^133^].
12 months amphora
Granite terroir
400m altitude
Beetle Juice
An experimental wine born from biodiversity: skin-contact Gewürztraminer from Purberg (Kaefferkopf) blended with Coeur de Pigeon cherry juice (80/20 split). The cherries—picked in late May from trees planted in the vineyards—are added with pits to the Gewürztraminer juice from the previous vintage. Matured in steel, bottled early to retain freshness. Lightly sparkling, light red color, 12% alcohol, no added sulfites. Raspberry, pomegranate, mango, guava, dry floral finish [^131^][^133^].
Vineyard fruit trees
Lightly sparkling
12% ABV
One Drop
A collaborative cuvée with grapes from neighbor Sandrine (organic conversion). Two vats blended: one macerated for two weeks (Chasselas, Muscat, Gewürztraminer), one direct-press (Riesling, Pinot Blanc, Gewürztraminer). Bottled with 6g/L residual sugar. Part of profits donated to 'Un Espoir Pour Gossi/Gao'—humanitarian aid for health and education in Mali. Abounding freshness, grapefruit pith, salted lemons, designed to be drunk [^133^][^137^].
Health & education
Mixed varieties
Disgorged pét-nat
The Surrealism of Soil
Domaine Geschickt represents a unique intersection of deep Alsatian tradition and artistic experimentation. Their wines prove that Grand Cru terroir—Kaefferkopf's dual limestone-granite personality and Wineck-Schlossberg's pure granite heights—can express itself through natural, skin-macerated, co-fermented, and solera-aged methods without losing dignity or sense of place [^131^][^136^].
From the horses in the vineyard to the 70 trees planted annually, from the surrealist game of Cadavre Exquis to the cherry-infused Beetle Juice, Arnaud and Aurélie have created a winery that respects the past while playfully reimagining the future. Their labels—many designed by artist STom500 and collaborators—reflect this spirit: serious wines that don't take themselves too seriously [^131^][^133^].
- Founded 1950s
- Biodynamic 1998
- 4th generation
- Arnaud & Aurélie
- 12 hectares total
- 4 hectares Grand Cru
- Kaefferkopf (2 lieux-dits)
- Wineck-Schlossberg
- Purberg (limestone)
- Pfulben (granite)
- Horses working
- 70 trees/year
- No added sulfites
- Skin maceration whites
- Solera (since 2015)
- Artistic collaborations