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Also called the Klevner, the Pinot blanc distinguished itself from Chardonnay in 1896 folloing the Congress of Chalons. It is the white version of Pinot noir very often used to elaborate wines like the Cremant of Alsace.

Legend talks about the middle of the 16th century when young wines were imported by Hungary, the Tokay Lazare de Schwendi to be precise, in celebration of the Baron who served the House of Autriche.

This appellation underwent several changes over the years adopting this name from 1 april 2007.

This wine is known for being round, robust and develops a richness and flavour unique to itself.

It sometimes has slightly smoked floral aromas, an excellent choice to go with foies gras, roasts and white as well as game meats.

Originally from Burgundy, the Pinot noir is the only red vine authorized in Alsace. Nevertheless, it remains widely present in the AOC catalogue of Alsace. It is generally used to elaborate Cremants rosé and blancs de noirs.

We attribute this type of wines for the aromas of their red berries and more particularly cherry. Aged in oak barrels, they also have complex aromas and have a more robust structure. It is best served with red and game meat, including "charcuterie" i.e delicatessen.

Sylvaner owes its origins to Austria and later distilled all over central europe. Transylvania has been identified as being the land origins of this grape variety.

Usually found in Australia and California, this wine is light and slightly fruity in flavour.

Generally this wine is great with Alscase charcuteries, including fish and seafoods.

According to ampelographes (specialists of the vineyard classifications), the Rhine Valley is the cradle of this type of vine. In the IX century, Riesling was introduced to the vineyards of Rheinghau. In other words the Riesling Alsatian was introduced at the end of the XV century. Today this vine covers the largest production size in the region.

Riesling is a culinary wine with flowery aromas and minerality.

The perfect accompaniment for choucroute and compliments perfectly white meat, fish dishes including seafoods.

There are three varieties of Muscat in Alsace. The " Muscat d'Alsace " introduced to Alsace in the XVI century, the " Muscat dit " with small grains " and the Muscat " ottonel " introduced in the middle of XIX century.

Unlike the syrupy Southern Muscat wines, the Muscat wine of Alsace has a dry character to it. They have very aromatic fresh fruit flavours ideal for apéritifs and usually go perfectly with fish such as Bar and asparagus.

The signature wine from Alsace with a polarizing character. Translated literally Gewurtzraminer means spicy Traminer.

This wine draws its heritage from an old vine called the pink Tramier. Known for being powerful, it was given the name Traminer. This is a full bodied wine, aromatic with spicey tones, fruits (leetchi), and flowers (roses) tangled into incomparable syrupy sweetness locked in a bottle.

This is an apéritif wine and accompanies strong cheeses perfectly. It is also used in exotic recipes or for desserts.