The vineyards have been farmed biodynamically since the early 2000s, with hand-harvested fruit picked into small crates to preserve whole clusters. Grapes are gently pressed via pneumatic press over 8–12 hours, and juice flows by gravity into large oak foudres for wild-yeast fermentation. The wine completes malo, ages on its fine lees without bâtonnage or racking for close to a year, and is bottled late with minimal sulphur, unfined and unfiltered—yielding a pure, finely etched Gewurztraminer of crystalline depth
Notes on the producer
Domaine Léon Boesch, in the Vallée Noble of Westhalten, is an 11th-generation estate family-run since 1640. Matthieu returned in 1999 to join his father Gérard, shifting to biodynamic viticulture and eschewing synthetic sprays. Their 14.5 ha of steep, south-facing limestone and sandstone slopes are managed as a living ecosystem, with herbal preparations, clays, and minimal sulphur under Demeter guidelines. In 2010 they built a gravity-fed, eco-cellar from local stone and timber, allowing delicate handling of wines in large oak and stainless vessels. Today Matthieu & Marie Boesch craft pure, terroir-driven Gewurztraminer, Riesling, and more—wines of precision, vibrancy, and stony Alsace signature
