Domaine Rietsch Quand le Chat n'est pas la 2023《F556》

The Rietsch family established themselves in Mittelbergheim, Alsace, as early as the 17th century, initially engaging in grape trading before gradually transitioning to agriculture. Finally, in 1970, the seventh generation, Pierre and Doris Rietsch, transformed the family business from multi-crop production into a winery. Today, it is managed by Jean Pierre Rietsch and his wife Sophie, with assistance from Pierre-Etienne Grieshaber in biodynamic farming, and a company, La Main Verte, which manages the vineyards, creating this natural Alsatian winery.

The winery covers 12 hectares and has been fully organic since 2008, adhering to biodynamic, low-sulfur, and additive-free natural winemaking practices. Grapes are typically pressed with stems, using a gentle pneumatic press for a longer pressing time to ensure the purity of the grapes while extracting sufficient flavor. Natural yeasts are used to increase complexity, and apart from sulfur dioxide, no acidity or sugar is added, showcasing the terroir. Alsace producers are also willing to experiment with new techniques, being among the few who use skin maceration, believing that the tannins and color extracted from the skins of aromatic grapes like Muscat, Pinot Gris, or Gewuztraminer, which sometimes lack acidity, are given better structure and stability, as well as more flavor to extract, resulting in a more complex and unique wine experience. In 2008, all non-Grand Cru wines were switched to twist-top caps, allowing for further reduction in sulfur dioxide use.