Grapes for this wine are drawn from several plots in Rorschwihr, where the vines grow on a mix of clay, marl and limestone. The village is famous for its extraordinary geological diversity: all 21 recognised limestone types can be found in its soils, with an equally complex range of subsoils beneath. Monks identified the potential of these sites more than four centuries ago when they first began making wine here, and some of their age-old practices are still followed today. Vineyard work is timed according to lunar and stellar cycles, and the decision to harvest is based on the flavour and ripeness of both pips and skins. The vines are farmed along organic and biodynamic lines, even though the estate has chosen not to pursue formal certification.
