DOMAINE BLEGER CLAUDE ET CHRISTOPHE
Who are we
The Claude & Christophe BLEGER estate is located at the centre of the Alsatian wine route, at the foot of the prestigious Haut Koenigsbourg castle, in a town called ORSCHWILLER with 650 inhabitants. As independent winemakers, we work on a 9-hectare vineyard spread over 4 towns and about thirty different parcels. We produce 75,000 bottles per year for the entire range of Alsace wines (dry and sweet white, rosé, red and sparkling). Our fragmented parcel allows us to work on different types of soil. The presence of the terroir combined with the richness of the seven Alsatian grape varieties, allows us to produce twenty different cuvée per year. The field's vineyards are cultivated in a biological way. We believe that this process of cultivation allows the vine to flourish and therefore produce a rich and complex fruit with concepts of terroir. We use a very careful selection of vine plant coupled with high density and short size planting, allowing each vine to produce a small amount of a very valuable grape. The soil is mechanically worked on (ploughing), allowing its aeration to be essential for the development of microbial life and deep root promotion. We do not fight against diseases, but we simply try to avoid them, by stimulating the natural defences of the vine, or by using prophylactic methods. In case of high pressure, we deal with natural and organic products. The development of a great wine is an art where we make it a point to put respect in it Harvesting is done by hand, in order to sort the harvest as well as to avoid the crushing which causes the oxidation of aromas. Pressing is very important because it can nullify the efforts made so far. Therefore, we use the latest generation of pneumatic press making it possible to adapt the pressing programme to the physiological particularities of the grape. This programme must be long enough and at a low pressure to extract maximum aromas and intricacies. The juices are then separated, decanted statically, and put into large oak barrels. Fermentation is completed thanks to the indigenous yeasts, because they alone produce a unique wine and way above the standards. The fermentation temperature is regulated so that it is long and gentle. After fermentation, the wines are racked and then aged on fine lees. Eight to ten months later, our different raw wines are filtered, bottled and stored for several months in our maturing cellar before being marketed.
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