Jean-Baptiste Adam

The winery’s pride and joy, this legendary wine, made from organic and biodynamic farming, is sourced from the two oldest selected blocks in the Grand Cru Kaefferkopf. The biodynamically tended vines let the roots draw from this site’s deepest earth to fully express those Riesling mineral characters. Harvested by hand, with a slow fermentation of 5 to 6 months followed by maturation on fine lees, the wine will only be sold after a minimum of 3 years after having been bottled. You’ll find this fine food wine on prestigious restaurant lists such as Lasserre in Paris, the Auberge de l’Ill in Alsace and many other places around the world.