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Marcel Deiss, Altenberg de Bergheim 2018 Blanc
Appellation :
Alsace Grand Cru
€90.00
Incl. Tax
- Per unit
- 75cl
Stock available in stores
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31 Av. Franklin Delano Roosevelt 75008 Paris
- Paris
- 8ème
Tel: 01 82 82 33 33 -
135 Av. Jean Jaurès 33600 Pessac
- Pessac
- Pavillon Catelan
Tel: 05 47 50 17 17 -
3 Place Tourny, 33000 Bordeaux
- Bordeaux
- Tourny
Tel: 05 47 50 55 55
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The product
In details
-
Tasting temperature
8 °C
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Optimal consumption
best from 2025
The producer
Marcel Deiss
Founded in 1947, Domaine Marcel Deiss is located in Bergheim in the Haut-Rhin department on the edge of the Bas-Rhin, in the heart of the Alsace Grands Crus.
The 32-hectare estate is managed by Mathieu Deiss, assisted by his father Jean-Michel. Jean-Michel has been at the forefront of the battle for higher quality production, based on terroir rather than cloned grapes, biodynamic viticulture, very low yields and agroforestry.
The vines are planted with 13 grape varieties that are harvested and vinified together, in accordance with the ancient Alsatian wine-growing tradition. Organic certification was obtained in 1995, followed by biodynamic certification in 2000.
Jean-Michel Deiss was curious about the choice of complantation. In 1984, when the estate had just taken over a parcel in the Schoenenbourg Grand Cru, officially planted with Riesling, Jean-Michel realised that the vines planted after the First World War included many mixed varieties, some of them unknown. While the differences from one vine to the next were striking, they faded at harvest time, as the grapes reached maturity together.
As early as 1995, the estate began replanting all its plots using the complantation method. It has also adopted the Burgundian hierarchy of crus. In addition to its Altenberg de Bergheim, Schoenenbourg and Mambourg grands crus, the estate produces vintages such as its Burlenberg, classified as 1er crus (in the process of being classified). Other distinctive cuvées bear the name of their village (St-Hyppolite, Ribeauvillé, etc.) or region (Alsace complantation red and white cuvées).
During vinification, the wines are fermented in the estate's underground cellars using only natural yeasts. The result is a range of original wines that reflect the profound characteristics of their terroirs.
