Le Clos Liebau

A 3.5 hectare estate, created by my great-grandfather at the beginning of the 20th century, where he grew flowers and vegetables and tended a one hectare vineyard. My grandfather Paul took over the winery after the Second World War, and in 1998 my mother took over its management, continuing to make wine with his help. In 2004, they decided to stop ... making wine.

So, in 2017, I created Clos Liebau, named after the locality where the winery is located. Here, I grow AOC ALSACE grape varieties such as Riesling, Sylvaner, Gewurztraminer, Muscat and Pinot. I'm also experimenting with 25 European grape varieties and 25 resistant varieties so that I no longer have to treat my vines.

I've converted the winery to organic farming and turned to biodynamics, permaculture, agroforestry and syntropy. The trees in the plots enrich the soil with their leaves and branches, bringing fertility.

These methods enable me to drastically reduce the doses of treatments to below the thresholds authorised in organic farming, with the invaluable help of plant fermentations.

In the cellar, there are old wooden presses, foot-operated crushers and stainless steel vats for maceration. I make natural sparkling wines, dry wines, whites, oranges, rosés or reds, and sometimes sweet wines. The wines are matured in old barrels for ageing or in stainless steel vats for fruity, fresh wines to be enjoyed within 4 to 5 years.

For bottling, the wines are never filtered and I use sulphur only if necessary, in doses ranging from 5 to 20 mg/L, compared with the 200 mg/L permitted in conventional wine-making.

For me, if we want to continue to produce a pleasurable product like wine, we have to do it without any impact on the climate. see more