16ha of vines and 8ha of fruit. Yves Dietrich was an early adopter of biodynamics in the area, certified since 2003. He was part of the Wolfberger cooperative.
In 2016, his sons Jean and Pierre took over and decided to be winemakers. Jean has worked on vineyards in France and New Zealand. They built an energy-neutral building for the vinification process out of straw and timber, the largest of the kind in Europe.
Their vision is to give as much time as they can to the process. The maturation always exceeds 12 moons. No sulfites when possible. Their first vintage, 2016, was available in 2018 for the customers and have been very well received by chefs who favour natural wines. Their cherry and their damson petnat, as well as some wines made from specific parcels, have become signature items.