Eguisheim domaine farming certified organic and Demeter biodynamic vines, with horse ploughing, hand pressing and natural still and pét nat wines.
The producer
Hubert and Heidi Hausherr farm a family domaine in Eguisheim, with 3.75 hectares of vines and 3 hectares of meadows in permaculture. Certified organic and Demeter biodynamic viticulture includes horse ploughing, hand harvesting and manual vertical presses built by Hubert. Most wines begin as whole bunches in carbonic maceration, which can bring perfume and lifted aromas. Rouge Chamade is Pinot Noir, Aussitôt Bue is a white blend, and Le Colline Celeste is pét nat.
Known for
Horse worked natural wines
Notable facts
The family domaine includes 3.75 hectares of vines and 3 hectares of meadows in permaculture.
Hubert Hausherr built two manual vertical wood slat presses with mosaic tiled bases.
The soils are ploughed only by horse to avoid machinery impact.
Le Colline Celeste 2020 blends 70% Gewürztraminer with Riesling and Pinot Gris.
The story
Hubert Builds Mosaic Presses
Hubert Hausherr built two manual vertical wood slat presses for the domaine. Both have mosaic tiled bases where the juice runs off after hand harvested grapes are pressed. Grapes are always pressed by hand. The presses sit within a cellar with no inputs or manipulations, alongside whole bunch carbonic maceration used for most wines. Hubert built the presses himself, including the mosaic tiled bases beneath the juice run off. The cellar equipment is wood, tile and hand work.
An Eguisheim family domaine using certified organic and Demeter biodynamic farming to make natural wines from mixed plantings.
At A Glance
Field
Detail
Village
Eguisheim
Farming
Certified organic and Demeter biodynamic
Wine styles
Still red, white blend and pét nat sparkling wine
Cellar
Hand pressing, carbonic maceration and no cellar inputs
Defining practice
Complantation of grape varieties from one locality
The Producer
Hubert Hausherr built two manual vertical wood slat presses with mosaic tiled bases, and grapes are always pressed by hand. The practical detail sits inside a family domaine in Eguisheim, where Hubert and Heidi Hausherr manage 3.75 hectares of vines and 3 hectares of meadows in permaculture.
The domaine has vinified since 2000 and operates as Viticulteur Récoltant, a grower and producer. Certified organic viticulture and Demeter biodynamic certification govern the vineyards. The cellar has no inputs or manipulations, and most wines begin as whole bunches in carbonic maceration, a fermentation method that can bring perfume and lifted aromas.
Place
Eguisheim is a historic village near Colmar and the home of the domaine. The Hausherrs use complantation, a centuries old Alsatian practice in which grape varieties from the same locality are harvested, pressed and vinified together. The finished wine combines those varieties in one bottle instead of separating each grape into its own wine.
Wines
Rouge Chamade 2023 is the red Pinot Noir. The grapes undergo carbonic maceration as whole bunches, then the wine is pressed into old barrels to complete fermentation and rests for one year before bottling with no additions.
Aussitôt Bue 2020 is a white blend of Pinot Gris, Gewürztraminer and Auxerrois. Barrel maturation brings walnut and spice, while native yeast fermentation, no added sulfites, and unfiltered and unfined bottling keep the wine close to its natural cellar method.
Le Colline Celeste 2020 is a pét nat, a sparkling wine whose fermentation continues in the bottle, with 70% Gewürztraminer, Riesling and Pinot Gris.
Final Word
The bottles place Pinot Noir, Alsatian white varieties and pét nat sparkling wine inside a domaine built around horse worked vines, hand pressing and no cellar inputs.