The vine-grower's job

The vineyard boasts high qualitative potential. But only the talent of the vintner and the genius of the cellar master can produce a very great wine. Our grapes are handpicked. They are transported to the press room in partially filled cases, to prevent the fruit from being squashed. The grapes are carefully transported to the cellar throughout the day in view of immediately extracting their juice.

The harvest is organized according to a picking schedule, ensuring that each grape variety is fully ripened. As a result, typical fruity characteristics and balance, harmoniously come to the fore. Entire grapes are placed in our wine presses, without prior crushing or destemming, so as to limit the risks of oxidation.



Tradition & technology

Cave des Vignerons de Pfaffenheim owns an ultra modern fermenting room. As a result, the cellar can put the latest technology at the service of tradition.

The white appellations are elaborated using traditional methods. Cave de Pfaffenheim is equipped with highly modern pneumatic presses. The wines are made in stainless steel vats, thereby ensuring controlled fermentation temperatures and the extraction of fruity characteristics.




Patience produces excellence

Our wines are only sold when they have reached a high level in terms of aromatic expression

A couple of months after fermentation, the wines that have been matured on fine lees, are racked and then filtered and clarified. They are conserved in entirely filled vats in view of avoiding any type of oxidation. Bottling is carried out at the right moment after filtration, thereby allowing these great wines to age in the cellar for a long period of time. The Grands Crus are laid down in our cellars carved out from the rock, thereby offering the best conditions in terms of temperature and hygrometry.



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