A blend of Pinot Gris and Gewurztraminer across two vintages. The 2024 fruit was a little too light to extract enough body and colour from the Pinot Gris, while 2025 brought more phenolic maturity and deeper colour. The fruit comes from white parcels averaging 25 years of age, planted on the tops of coteaux and along forest edges, on rich soils in a cool climate. Here, the terroir tends to leave more room for the individual varieties to express themselves than the soil type alone. The grapes are hand-harvested, cold-macerated for 24 hours, and fermented in inox and oak foudres. Organic farming, biodynamic but not certified. A very minimal amount of sulphur is added at bottling, and not every year, only if needed. Fresh and mineral, but with a layered silky texture and aromatic lift that make it especially gastronomic.

Théo’s white is a blend led by Auxerrois, with equal parts Riesling and Pinot Gris, plus a little Muscat. It comes from white parcels averaging 25 years of age, planted on the tops of coteaux and along forest edges, on rich soils in a cool climate. Here, the terroir tends to leave more room for the individual varieties to express themselves than the soil type alone. The grapes are hand-harvested, given a few hours of cold maceration, then pressed into old oak foudres. Organic farming, biodynamic but not certified. A very minimal amount of sulphur is added at bottling, and not every year, only if needed. Fresh and mineral, yet properly gastronomic thanks to its layered, silky texture.

90% Riesling and 10% Gewürztraminer from 45-year-old vines from the south-facing lieu-dit Westerberg, with a 30% incline slope. The limestone soil is rich in ceratites (fossilised limestone) and Muschelkalk (fossilised shell limestone).  Fermentation occurs with indigenous yeasts. Aged on fine lees in barrel for one year. A wine with great gastronomic qualities!

90% Riesling and 10% Gewürztraminer from 45-year-old vines from the south-facing lieu-dit Westenberg, with a 30% incline slope. The limestone soil is rich in ceratites (fossilised limestone) and Muschelkalk (fossilised shell limestone). The Riesling grapes undergo direct pressing, while the Gewürztraminer undergoes a 48-hour maceration before pressing. Fermentation occurs with indigenous yeasts. Aged on fine lees in barrel for one year.
The wine is marked by a nice bitter freshness, exotic fruit aromatics, and hints of spices. A wine with great gastronomic qualities!