Alsace

With a total area of ​​15,500 hectares , organic , biodynamic or natural wines now represent more than 35% of the production of the Alsatian vineyard. It extends from the North to the South of Alsace, from Strasbourg to Mulhouse.
Seven grape varieties that make up the identity of Alsatian wines: Muscat , Sylvaner , Pinot Blanc , Pinot Gris , Pinot Noir , Riesling and Gewurtztraminer . All planted on a vineyard 120 km long and a few kilometers wide, on the side of the Vosges hills and divided into more than 51 Grand Cru Terroirs . Here, production is divided as follows: 90% white wines and 10% red wines. and rosés .
The summers are hot and the winters cold: the Vosges barrier protects the vineyard from oceanic influences and its concentrates, which therefore allows the raisins a fair balance for maturation between freshness and aromatic complexity.
From a geological point of view, Alsace benefits from a real mosaic of terroirs: limestone , marl , granite and clay mix with shale , sandstone and volcanic soils . Not forgetting the alluvial terroirs in the plains, which explains the great complexity of this vineyard and particularly the large number of Alsatian terroirs raised to the rank of Grand Cru.
The most virtuous vineyard in France with more than a third of its surface area worked in organic, biodynamic or conversion agriculture, Alsace is experiencing a revival and is in perpetual evolution in these appellations as well as in the new generation of winegrowers who decide to work natural wines. This young generation does not hesitate to explore new ways of working its raisins, for example with maceration white wines as shown by Domaine Einhart  and its magnificent vintage “ Muscana »: orange Muscat wines or the Collectif Pépin with their “ Pépin Orange ”, a collective of young winemakers of natural wines set up under the aegis of the Dietrich brothers of Domaine Achillée .
Newcomers in the world of natural wine are also starting to make a place and a name for themselves in this vineyard, such as Yannick Meckert who, very inspired by the work and philosophy of Jules Chauvet (a Beaujolais winemaker/oenologist who was one of the first to theorize and write about vinification without sulfites) seeks to work as close as possible to the purity of the grape. Or François and Justine Petit-Boxler who share their time between their plots in Alsace and those in Champagne...