Domaine Rietsch

The Rietsch estate has been owned by the family for seven generations. Previously, the land was used for growing tobacco and crops. However, in the 1970s, Jean-Pierre's parents began cultivating vines and passed them on to JP in 1987. The domaine still maintains a strong family-led culture. The vines are grown naturally, with a focus on terroir and without the use of chemicals. Sulphur is only used in the cellar when absolutely necessary.

The wines are made using a low-pressure pneumatic press to ensure a gentle extraction. The fermentation process is slow and always uses indigenous yeasts. Jean-Pierre, tired of producing late-harvest, off-dry wines from his more aromatic grape varieties, was one of the first growers in Alsace to experiment with maceration.