Located in Epfig, in the Lower-Rhine, the Domaine Ostertag ("Easter Day") has raised itself to the top of the hierarchy of Alsace properties in just two generations. Adolphe Ostertag created the Domaine in 1966. His son André took over in 1980, helped by his sister Annie. There are 15 hectares of vines, consisting of a hundred plots spread over five different terroirs. André Ostertag is in the habit of talking of the 80 gardens that he tends.
Trained in Burgundy, André has made quality his priority. Controlled yields, careful management of the vines, meticulous vinification, and ageing partially in barrels (for the Pinot Gris). In 1997, he converted the vineyard to organic farming (with AB certification) and then to biodynamic methods (without certification). Riesling, of which André Ostertag is a big fan, accounts for nearly 50% of the property's vines. The other varieties, in decreasing proportions, are Gewurztraminer, Pinot Gris, Sylvaner, Pinot Noir and Muscat. Different combinations of terroirs, grape varieties and levels of ripeness enable the Domaine to produce about twenty cuvées each year. André Ostertag classifies them in three main families: fruit wines (expressing the variety and grape flavours); stone wines (expressing the terroir); and vins de temps (which involve both meanings of the French word "temps" i.e. "weather" and "time", resulting in late ripening or noble rot).

Ostertag, a renowned family estate located in Alsace, is now run by Arthur Ostertag, André’s son. His Pinot cuvée is a blend of Pinot Gris and Pinot Blanc. The grape varieties were cultivated with the traditional diligence associated with the estate, following biodynamic principles. In the winery, winemaking is meticulous but not overly interventionist, to produce truly terroir-driven wines.
A wine for sharing, to enjoy in its first five years, the Pinot cuvée displays a delightful pale yellow co, our exuding an elegant white floral fragrance, with hints of white fruit such as apple and pear, combined with a touch of citrus fruit. The fluid palate is lively and full of vitality. This wine is perfect paired with cheeses with a touch of acidity, such as goats’ cheese, white fish ceviche or carpaccio, and poultry marinated in preserved lemons.