Ambre Blanc is above all a passion, a desire to discover and make connections. It is a desire to prove that the most ancestral methods can also be the most modern, and, perhaps, part of the response to the challenge of climate change.

Kvevris therefore, one of the oldest winemaking tools in the world. Planted in a garden on the edge of Alsace and the Vosges. Land of passage par excellence.

Of course, if the tool is old, you might as well push the vice and use only the strength of man. Exit any electrical system. A manual destemmer, an old peristaltic pump, operated by a crank. Further still? A small ratchet press, very long macerations to extract everything there is to extract in terms of aromas, tannins, stories and terroirs.

Gravity bottling, obviously. And what do we bottle?

Alsatian grape varieties first, harvested by hand from organic or even biodynamic winegrowers (Fischbach and Kaes estate in 2022 Muller et Fils in 2023), as local as possible (even if, for fun, it happened once to harvest and vinify very pretty organic Chenin harvested on the Chante-Alouette estate in Charente-Maritime) which is left to ferment spontaneously. Native yeasts therefore, no additions of sulphites (or very very little, to stabilize the wine if there is a risk of deviation) and no filtration or fining to let the grapes and the terroirs fully speak.

Around 3000 bottles per year, 5000 in the years to come when other kvevris are planted in the garden. No more, to be able to keep up with my garden, my house and my family.

The house does not yet have organic certification, but all the estates I work with do and some even have demeter certification.