winemaker : Antoine Kreydenweiss
Grape varieties : pinot blanc, riesling, pinot noir, pinot gris
Surface Winery: 13,5 ha
Annual production: 80.000
Certification: organic wine (AB) and Biodynamic (Biodyvin)
Wines from this Winery are in great demand and currently out of stock. Take the opportunity to discover other wines!
Pioneer of biodynamic agriculture
To please oneself! This is whatAntoine Kreydenweiss strives to do in this vineyard nestled at the foot of the mountains, in Andlau halfway between Strasbourg and Colmar, where the biodynamics reigns since 1989 thanks to the work of his father, Marc. In just a few years, Antoine has put in place his vision of wine, always anxious to respect what has been entrusted to him but without letting himself be crushed by this responsibility. He attaches great importance to the work of the soil (with his horse Sam) and to the maturity, he makes sure that it is as balanced as possible, whereas his father sometimes tended to favour it in the great wines.
"I am passionate about our land and have put down roots in this place with my wife Charlotte and our three daughters. In the continuity of my ancestors, I continue this quest, biodynamics and respect for our environment are the foundations of my deepest convictions."
Great terroirs for great Alsace wines
Then, in the cellar, open to the experiences of his colleagues, he extended the pressings (8 to 12 hours). Inspired by his exchanges with Patrick Meyer, Antoine therefore quickly moved towards the conception of demanding wines, with a complex aromatic evolution, worked without sulphur. His Kastelberg cuvée, for example, has an incredible fullness, with a tannic and saline side that is a delight. It is probably one of the great natural terroir wines of theAlsace of today. It is made by a winemaker of barely 30 years of age, just at the beginning of his career...
Natural wines that are like him
"My vision is to produce wines of singular expression, wines of place and terroir without concession or artifice, without dogma and without limits. I let the wines ferment naturally, they are aged on lees, (sometimes up to 3 years) with a minimum of sulfites. I like vibrant wines with textured mouthfeel, wines that do not make you indifferent but that do not please everyone, wines that resemble me.