Following Alsatian tradition Jean-Marc stepped into his father's shoes to make wine and has been working biodynamically since 2003.
Unusually for the Alsace many of his whites involve skin maceration — often done in skips covered with tarpaulins in front of the house before being transferred to tanks and then oak for at least a year. These remain aromatic, fresh and very true expressions of the grape. Not only are his wines absolutely delicious but he also happens to be one of the nicest people we have met. Thanks to gergovie-wines for the notes.