🌱 Background & Philosophy

Pierre Weber is part of the new generation of natural winemakers making waves in Alsace. Originally trained as an environmental engineer, he worked on Paris’s Climate Plan and traveled along the Silk Road before returning to his roots in Husseren-les-Châteaux, one of the highest-altitude villages in Alsace. After the passing of his grandfather in 2020, Pierre took over the nearly 4-hectare family estate, including plots in the esteemed Grand Cru Eichberg.

His mission: to farm organically and biodynamically, restore the vitality of the soils, and make pure, expressive wineswithout compromise.

🍇 Vineyard & Farming Practices

• Located at 400–450 meters altitude, with steep clay-limestone slopes

• Practices biodynamic farming using homeopathic teas and essential oils

• Zero chemical use across the estate

• All vineyard work is done by hand, with attention to biodiversity and long-term soil health

🍷 Winemaking Approach

• Native yeast fermentations

• No additives, no added sulfur (or extremely minimal doses)

• Unfined and unfiltered

• Short to moderate skin macerations (2–15 days) depending on grape variety

• Aged in old barriques for 9 to 11 months

• Focused on texture, length, and precision

🏅 Notable Cuvées

• Le Orange (Gewurztraminer): ~15 days whole-cluster maceration, aged ~9 months. Aromatic, spicy, amber-colored, and structured.

• Riesling L: Partial fruit from old vines in Grand Cru Eichberg. Short skin contact (1–3 days), aged 11 months. Shows candied citrus, depth, and minerality.

• La Commune: Blend of Pinot Blanc, Gris, Chardonnay, Sylvaner, and Gewurztraminer. Partial skin contact, aged 11 months. Pure and mineral with village-level expression.

• Other cuvées include Le Rouge, Pet’Nat, and experimental blends—all driven by parcel character.