The Alsace climate is characterised by the alternation of warm days and cool nights during the autumn, which offers ideal conditions for the slow and gradual maturation of the grapes, concentrating the fruit flavours from the warmth of the sun, while retaining a balancing acidity from the cool nights. The Vosges Mountains act as a natural barrier, protecting the vineyard against heavy rainfall. This reduces the risk of disease and facilitates limited treatment in the vineyard. Dopff cultivates their vineyards using sustainable techniques and the grapes are hand-harvested at optimal maturity.
The winemaking philosophy was to use minimal intervention, specifically for this cuvée, which was vinified without the addition of sulphur throughout the entire process. The grapes were whole bunch pressed and the first pressed juice was fermented in stainless steel or concrete tanks, with carefully selected yeasts. The wine was bottled in March, when it underwent the secondary fermentation in the bottle. Matured on the lees for five months and on the slats for 20 months, adding complexity and ensuring the finest bubbles, until disgorgement. Zero dosage.