Aux alentours de mes 13 ans, j\u2019aidais d\u00e9j\u00e0 mon p\u00e8re dans les vignes et en cave. J\u2019\u00e9tais admiratif du travail de mon p\u00e8re qui \u00e9tait passionnant et passionn\u00e9. J\u2019\u00e9tais naturellement int\u00e9ress\u00e9 par son travail, sa philosophie et son approche du m\u00e9tier. Apr\u00e8s mon bac en agronomie g\u00e9n\u00e9rale, j\u2019ai fait un BTS viti-oeno \u00e0 Beaune. Je suis ensuite all\u00e9e en Corbi\u00e8res, dans le sud de la France, afin de travailler \u00e0 la cr\u00e9ation d\u2019un Domaine viticole. Fin 2011, mon p\u00e8re a eu un accident mortel, et mon aventure dans le sud a pris fin. Je suis rentr\u00e9 au Domaine pour \u00e9pauler ma m\u00e8re et ma s\u0153ur.<\/p>\n<\/div>\n<\/div>\n
2. Quelle est la partie la plus gratifiante de votre m\u00e9tier ?<\/strong><\/p>\n
J\u2019appr\u00e9cie ce m\u00e9tier tel que je le pratique, en biodynamie, car il devient porteur de sens, au plus proche de la nature. Je suis attach\u00e9 \u00e0 la valorisation de chaque terroir, de la mani\u00e8re la plus \u00e9cologique possible, et \u00e7a, c\u2019est gratifiant au quotidien\u00a0! Je crois sinc\u00e8rement que notre m\u00e9tier am\u00e9liore et participe \u00e0 offrir une parcelle de bonheur \u00e0 notre soci\u00e9t\u00e9 \u00e0 la recherche de bien-\u00eatre.<\/p>\n
3. Pouvez-vous d\u00e9crire la philosophie du domaine et comment elle influence les vins que vous produisez ?<\/strong><\/p>\n
Notre philosophie est avant tout se sublimer ce qu\u2019offre la nature et la vigne, pour offrir un vin honn\u00eate, qui a de la personnalit\u00e9, qui ressemble \u00e0 son terroir, en toute franchise et singularit\u00e9. Pour cela, il est \u00e9vident pour moi de travailler en culture biodynamique, le plus \u00e9cologiquement possible et quasiment sans intrants \u0153nologiques, hormis un peu de soufre. En r\u00e9sum\u00e9, cela me permet de produire des vins de caract\u00e8re, qui refl\u00e8tent leur terroir et leur Mill\u00e9sime, tout en pr\u00e9cision et en pr\u00e9servant la puret\u00e9 du vin. Chaque Mill\u00e9sime marque son empreinte sur le vin, qui conserve cependant une trame intrins\u00e8que autour de laquelle chaque terroir s\u2019exprime.<\/p>\n
4. Quel est, selon vous, l\u2019aspect le plus difficile dans l\u2019\u00e9laboration d\u2019un vin ?<\/strong><\/p>\n
Cela d\u00e9pend notamment de la taille du Domaine et de sa philosophie de travail. Cependant, ce qui est commun \u00e0 tous, c\u2019est l\u2019aspect impr\u00e9visible de la m\u00e9t\u00e9o, qui exige une grande adaptabilit\u00e9 tout au long de l\u2019ann\u00e9e. Tant que les raisins ne sont pas vendang\u00e9s, rien n\u2019est acquis\u00a0!<\/p>\n
5. Avez-vous un c\u00e9page pr\u00e9f\u00e9r\u00e9 avec lequel travailler ? Qu\u2019est-ce qui le rend sp\u00e9cial pour vous ?<\/strong><\/p>\n
Le Gewurztraminer, sans h\u00e9sitation. C\u2019est un c\u00e9page plut\u00f4t facile \u00e0 palisser mais tr\u00e8s sensible aux maladies du bois. Lorsqu\u2019il est m\u00fbr, ses magnifiques grains ros\u00e9s sont un r\u00e9gal \u00e0 croquer durant les vendanges. C\u2019est \u00e9galement le c\u00e9page le plus compliqu\u00e9 \u00e0 vinifier, du fait de son exub\u00e9rance aromatique, de sa faible acidit\u00e9 et de son PH \u00e9lev\u00e9. Mais contre toute attente, il offre des vins de grande garde et qui s\u2019affinent avec le temps. Je trouve que le Gewurztraminer donne des vins les plus inattendus et impr\u00e9visibles d\u2019Alsace.<\/p>\n
6. Pouvez-vous partager un mill\u00e9sime m\u00e9morable ou un vin dont vous \u00eates particuli\u00e8rement fier ?<\/strong><\/p>\n
J\u2019ai beau r\u00e9fl\u00e9chir je n\u2019en trouve pas. Chaque ann\u00e9e apporte son lot de surprises et de complexit\u00e9. Chaque Mill\u00e9sime a sa particularit\u00e9. Ma plus grande fiert\u00e9 serait peut-\u00eatre le Gewurztraminer Grand Cru Pfersigberg 2013. Un superbe vin moelleux, avec une pourriture noble totalement inattendue qui s\u2019est form\u00e9e au cours des vendanges cette ann\u00e9e 2013. J\u2019en ai d\u2019ailleurs dessin\u00e9 l\u2019\u00e9tiquette.<\/p>\n
7. Qu\u2019est-ce qui rend votre r\u00e9gion et votre vignoble uniques par rapport aux autres ?<\/strong><\/p>\n
La diversit\u00e9 des terroirs et des c\u00e9pages, ainsi que le tr\u00e8s grand nombre de vins produits par Domaine. L\u2019Alsace est riche d\u2019un tr\u00e8s grand nombre de sols, d\u2019un microclimat id\u00e9al et d\u2019une topographie complexe. Nous produisons un peu tous les types de vins que l\u2019on peut trouver au monde. Des bulles, des vins de mac\u00e9ration, des moelleux, des liquoreux, des secs, des Grands Crus et des vignes en complantation. Nous sommes par ailleurs l\u2019un des vignobles pr\u00e9curseurs sur le plan de la viticulture en biodynamie et dont le pourcentage en viticulture biologique est le plus \u00e9lev\u00e9.<\/p>\n
8. Si vous pouviez faire du vin n\u2019importe o\u00f9 dans le monde, en dehors de votre r\u00e9gion actuelle, o\u00f9 serait-ce et pourquoi ?<\/strong><\/p>\n
Je ne parviens pas vraiment \u00e0 me projeter dans un autre vignoble. Ou alors dans un endroit historique, o\u00f9 l\u2019on produit du vin depuis des Si\u00e8cles. Je pense que l\u2019on produit trop de vins sur Terre, et qu\u2019il ne s\u2019agit pas d\u2019un produit de premi\u00e8re n\u00e9cessit\u00e9. Il faut en faire moins, mais mieux, de la mani\u00e8re la plus \u00e9cologique possible et pas n\u2019importe o\u00f9 dans le monde. Je suis plut\u00f4t casanier et pas du tout affam\u00e9 de voyages. Je souhaite de tout c\u0153ur pr\u00e9server notre patrimoine familial et alsacien, le faire progresser, l\u2019am\u00e9liorer et le valoriser afin que notre m\u00e9tier continue de nous faire vivre et attire les g\u00e9n\u00e9rations \u00e0 venir.<\/p>\n<\/figure>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"
1. Comment votre parcours a-t-il commenc\u00e9 ? Aux alentours de mes 13 ans, j\u2019aidais d\u00e9j\u00e0 mon p\u00e8re dans les vignes et en cave. J\u2019\u00e9tais admiratif du travail de mon p\u00e8re qui \u00e9tait passionnant et passionn\u00e9. J\u2019\u00e9tais naturellement int\u00e9ress\u00e9 par son travail, sa philosophie et son approche du m\u00e9tier. Apr\u00e8s mon bac en agronomie g\u00e9n\u00e9rale, j\u2019ai […]<\/p>\n","protected":false},"author":1,"featured_media":7029198,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[97140,96695],"tags":[192965,53929,119684],"dealstore":[],"offerexpiration":[],"class_list":["post-7029197","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-interview","category-interviews","tag-barmesbuecher","tag-domaine","tag-maxime"],"yoast_head":"\n
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Comment votre parcours a-t-il commenc\u00e9 ? Aux alentours de mes 13 ans, j\u2019aidais d\u00e9j\u00e0 mon p\u00e8re dans les vignes et en cave. J\u2019\u00e9tais admiratif du travail de mon p\u00e8re qui \u00e9tait passionnant et passionn\u00e9. J\u2019\u00e9tais naturellement int\u00e9ress\u00e9 par son travail, sa philosophie et son approche du m\u00e9tier. 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