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.

LIVELY AND DISTINGUISHED RED WINE
This wine exclusively comes from red vineyards of the Domain Marcel DEISS. It’s produced from the well matured grapes, pressed and vinified with the biggest respect and without oenological inputs. These grapes express the depth of the Alsatian land and we are happy to produce a wine telling our attachment our landscape and tradition.

ALSACE REGAINS ITS VOCATION
This wine expresses the obvious vocation of the Alsatian limestone terroirs to reveal colour and tannins in a silky and invigorating whole: complex colour, shimmering nose, serene and deeply salivating palate expressing the benevolent maturity of the fruit, its harmonious perfection, hiding like the starry vault, the meticulous mechanics of the sky, the millimetre-sized broom of the spheres.

Long pressing of the whole bunches. Fermentation takes place with indigenous yeasts. The wine matures on its fine lees for one year.

Deep crimson color, complex and aromatic bouquet (hints of Burgundy's Cote de Nuits), silky mouthfeel, and thirst-quenching finish. Dry and fruity.

Food pairing
A wine for all occasions, with meat.

To be kept
From now to 8 years.

Terroir
Mainly obtained on clay-limestone soils.

Service
10-12°C

13.5% ABV

Certified Organic & Biodynamic