Crémant d'Alsace Bio

Antoine Moltès founded the domaine in Pfaffenheim in 1930, in a village the family had called home since the end of the eighteenth century. Roland took over in 1960, with Josiane joining him in 1970. It is a story of people who made growing vines their shared work, with the family name carried forward on the bottle.

Since 1995, Antoine’s grandsons Stéphane and Mickaël have run the estate. Their names appear together on every label, an introduction to the brothers behind the wine. Bring a bottle to the table and that family connection becomes part of the pleasure of discovering Alsace.

Above Pfaffenheim, the vineyards face east and south-east, rising from about 210 to 320 metres. Clay and silt form part of this landscape, with limestone on Grand Cru Steinert and pink sandstone on Steinstück. The domaine also works with Grand Cru Zinnkoepflé, bringing these Alsace places into its wines.

Conversion to organic farming began in 2012, and the estate is now certified organic. For the brothers, this work serves a search for finesse, minerality and a more authentic taste. It also looks ahead: their ambition is to pass the land on intact, so that the next generation can continue its story.

The work begins with strict winter pruning and continues with shoot-thinning by hand. From mid-September, harvest unfolds over about six weeks. Gentle pneumatic pressing then brings the grapes into the cellar, where temperature-controlled tanks give the brothers a precise way to guide fermentation.

White wines ferment at 18 to 20 °C and spend several months ageing on fine lees. Oak casks of 15 to 40 hectolitres are also part of the cellar’s craft, while Crémant d’Alsace follows the traditional method. Across this work, the aim stays clear: finesse, minerality and an authentic taste that invites another thoughtful sip.