The approach
From earth to glass
THE TERROIRS
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THE EXPRESSION OF OUR PAST TERROIR
FIRST OF ALL BY A JOB
RESPECTFUL OF THE VINE AND THE SOIL.
GRAND CRU WINECK SCHLOSSBERG
Altitude: 280 to 400m
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An exceptional terroir, 700 years of history
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The vineyard of Wineck schlossberg facing south-east on steep slopes, enjoys maximum sunshine. Protected by 3 hills, like a closed valley, its granite soil 2 mica from Turkheim accumulates heat and light. A mild climate with little contrast gives the wines greatness, finesse and regularity. The wines then develop a beautiful acidity and a floral character.
OUR LIEUX-DITS
Hinterburg
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Altitude: 250 to 300 m
Slope: High gradient
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The Hinterburg vineyard, facing east and very sloping, therefore requires planting on the terrace. This terroir is composed of very deep granite (two mica from Turkheim), which gives the wine an aromatic complexity and a beautiful finesse. Strong and fresh, the wines from this terroir are conducive to a long journey through time.
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Sumpfgarten
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Altitude: 100 to 150 m
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In Alsatian; the swamp garden. This place is located at the foot of the Florimmont. It is a place where ground and surface water collects in a basin, thus promoting the formation of swamps. Long used as a gardening area, the Sumpf has gradually been drained and planted with vines. Vines that often bear bunches of grapes swollen with juice. Its soil is made up of large Ooliths as well as sediments from the degection cone of the Vosges Valleys, which gives rise to wines with aromatic power.
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Steinbruchreben
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Altitude: 100 m
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Steinbruch "quarry" reben "vines", it is therefore the vines located above the quarry. This place enjoys good sunshine. Its soil is composed of sediments from the exhaust cone of the Vosges valley (Weiss, Fecht).
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THE BIODIVERSITY
WORKING WITH NATURE
At Domaine Ecklé Jean-Paul & fil, it is a state of mind, an identity to preserve our environment. We work daily with the aim of reducing inputs as well as the environmental impact linked to our activity.
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We follow the weather in the vineyard with precision in order to reduce every human intervention to the strict minimum.
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Organic fertilization; the leaves, the branches as well as all the noble materials are crushed on the ground, providing natural balance and stability to the ground.
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Each intervention in the vineyard is thought out with respect for the environment and respectful of our terroir.
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"Integrated pest management designates the rational application of a combination of biological, biotechnological, chemical, physical, cultural or plant breeding measures, in which the use of plant protection products is limited to what is strictly necessary to maintain the presence of the organisms. harmful below the threshold at which economically unacceptable damage or loss occurs. "
REASONED CULTURE
HIGH ENVIRONMENTAL VALUE CERTIFICATION
Because man and his environment have always been at the heart of our concerns, we have sought complete and global certification, in order to develop sustainable production and consumption. This is how we obtained the HVE (High Environmental Value) certification at the start of 2021.
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The HVE certification consists in promoting production from farms that voluntarily engage in environmentally friendly approaches. In particular, it highlights four key themes:
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-the preservation of biodiversity
-the phytosanitary strategy
-fertilization management
-management of water resources
HARVEST TIME
HARVESTING FRUIT
HARVEST
The date of the harvest is crucial. Each of our plots is carefully tasted and scrutinized in order to analyze the balance between sweetness and acidity. When we consider that the ripeness of the berries is optimal, the first pruning shots are launched. In order to preserve as much as possible the quality of the harvest and to avoid the crushing of the berries, the grapes are collected manually in buckets, and in harvest baskets when the tractor cannot move.
The work in the vines that we do all year round takes on its full meaning during the harvest, the rest of the story is written in our cellar.
THE BIRTH OF WINE
REFLECTED VINIFICATION AND AGING
Winemaking is the work phase that transforms the grape into wine.
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In the shade of our cellar, very gently, the grapes to which we have taken the greatest care throughout the year, are gradually transformed into wine of which we hope to be able to be proud.
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Whites :
The grapes are harvested manually, in the morning dew to keep all the freshness of the fruit. After a moderate pneumatic pressing, the vinification takes place either in traditional Alsatian casks or in stainless steel vats. The choice of containers varies according to the vintages, grape varieties and respect for the expression of the terroir.
The Reds :
The red wines, made exclusively from the Pinot Noir grape, are produced on vines of advanced age.
We attach great importance to the selective sorting of the grapes for the harvest. Domaine ECKLE Jean-Paul et fils respects winemaking traditions: For red wine, the bunches are destemmed before macerating in stainless steel vats for 15 to 20 days, depending on the vintage. Reassembly or shedding are considered every day, after tasting the young cru, to allow a very gentle extraction of the aromatic components in order to ensure a beautiful concentration and colors with intense colors.
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Fermentation temperatures are between 25 ° - 28 °.
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VINIFICATION
This step is essential in the development of our wines. It allows the wine to grow and express itself gently.
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Our wines are aged in different containers: casks or stainless steel vats. The duration varies depending on the vintage, between 15 and 18 months.
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For Pinot Noir and Sylvaner aged in oak barrels, we have selected different Burgundy barrels from our favorite artisans, in order to adapt each wine to the aromatic palette sought by Domaine ECKLE Jean-Paul et fils.
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Bottling is carried out at the estate.
