This one’s off the granite of the Frankstein Grand Cru, above Dambach-la-Ville. Part of the fruit gets pressed and left to ferment on its own; the rest sits a few days as whole bunches before going back in with the must. Ten months in steel. Menthol and aniseed under the citrus, with soft spice and ripe almond on the finish.

Single-parcel Riesling from sandstone in Châtenois, the easternmost hill of the Alsace piedmont and first to catch the sun. Long spontaneous fermentation, extended ageing on fine lees in steel. Unfined, unfiltered, barely any sulphur. The most powerful Riesling in the range: blood orange, peach and apricot, drifting toward liquorice, with real volume and a saline, mineral finish.

A running solera, topped up each year since 2016, so no two bottles are quite the same blend. Riesling-led, with a handful of other Alsace whites, from the gravel of Scherwiller and the north slopes of the Frankstein. A year in century-old foudres, then a minimum five years on lees before disgorgement, zero dosage. Each vintage ages alongside the older wine already in the blend, which is where the mirabelle, apricot, toasted almond and brioche come from. Fine bubble, long saline finish.

This 100% Sylvaner is sourced from older vines in the Ganzeracker area, located on the border of Dambach-la-Ville and Blienschwiller. The vineyard is known for its clay-rich soils. Fermented and aged with minimal intervention, the wine is vibrant and fresh, but also high in acidity with a small touch of ripe and sweet fruit.. It is one of Achillée’s more interesting wine from our perspective, and we love to to pair it with Sichuan or other spicy cuisines!