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Pinot Blanc, Pinot Gris, Riesling, Pinot Noir, Muscat a petits grains, Gewurztraminer, Sylvaner, Pinot Auxerrois, Pinot Beurot, Muscat Blanc, Rose d'Alsace, Traminer & Chasselas Rose
Located in Bergheim next to Ribeauvillé, in the heart of the Grand Cru area, the Marcel Deiss estate was founded in 1947. The Deiss family is a long line of winegrowers, blacksmiths and bell founders who settled in Alsace after the Thirty Years War and the attachment of the Province to France. Currently managed by Mathieu Deiss with the help of his father Jean-Michel, the estate has fought for a more qualitative production, based on the terroir rather than on cloned grape varieties, the inclination to Biodynamics, very low yields, agroforestry and Biodynamics.
The Domaine Marcel Deiss chose more than 40 years ago to devote its efforts to the emergence of a viticulture of Lieu in Alsace when the grape variety was perceived at that time as an absolute modernity. Why did we make this choice against the tide? And what is a "Haut-lieu" wine-growing that is also called "Terroir"? It is a profoundly French concept, as subtle as our philosophy and our language are. A multifactorial concept, very complex, made of fine interactions between the place itself, in its physical and metaphysical characteristics; the winegrower's practices, his dreams and fantasies, his personality. It is by essence an object in movement, a work in progress never finished, always reinvented but yet totally functional. Pregnant for the one who plants the vine, the one who leads it, unavoidable for the one who makes wine, central for the one who tastes it.
Pale yellow color, intense fruity nose show the blending notes of lemon, white flowers, pineapple and yellow peach. The palate is remarkably fruity and severe; a salinity grows from the freshness of a wine for your thirsty.
Vine Age: Planted 1980-2010
Vine Density: 8,000 per ha
Terroir: Multiple Bergheim vineyards with clay-limestone soil, including younger vines from 1er Cru parcels
Viticulture: Certified organic (Ecocert) and biodynamic
Vinification: Whole-cluster pressing, indigenous yeast fermentation. Aged for 12 months.
Sweetness level: Dry