Located at the foot of the majestic Schlossberg hill, Weinbach thrives on this exceptional position, combining all the geological and climatic characteristics perfect for producing the finest wines of Alsace. The Capuchin monks produced a wine from the early 17th century on the historic terroir of the Clos des Capucins (5 hectares enclosed by walls). Sold as a national asset in the French Revolution, the property was acquired in 1898 by the Faller brothers, who passed it onto their descendants. We must pay our respects to the memory of Théo, who passed away in 1979, an avid defender of Alsatian vineyards, which were awarded AOC recognition. Catherine Faller now runs the domain alongside her two sons, Eddy and Théo.
The 38-hectare estate is now split across the Kaysersberg Valley between the historic terroir of Clos des Capucins, the prestigious Altenbourg and Vogelgarten vineyards, and the grand cru vineyards of Schlossberg, Furstentum, Mambourg, Marckrain, and Rosacker, which was their latest acquisition in 2025. This geological diversity, from granite to marl, including limestone and sandstone, reflects the richness of the Alsace region. They deeply respect and appreciation for nature, and the vibrant expression of each terroir. The estate made the choice to go biodynamic at the end of the 1990s, allowing them to express the personality of each location in the best possible way.
The vineyard is tended to with a deep respect for nature and with a view to expressing each terroir. The harvests are delayed until optimal ripeness; after rigorous selection the grapes are gently, progressively pressed, followed by long fermentations in old oak casks. The property produces successful generic cuvées, but really stands out for its grandes cuvées, named after members of the family, and associated with each terroir.

protection and heat-retaining stony soil make this terroir particularly favourable to early maturation and harvesting. Grapes are grown according to organic and biodynamic methods and are vinified with minimum intervention in old oak casks using indigenous yeasts, before maturation in barrels. The nose opens with intense aromas of yellow-fleshed fruits and woody notes, with a touch of smokiness often associated with this varietal. Paired alongside a risotto or a hearty meat dish such as lamb with porcini mushrooms, this cuvée comes into its own, revealing serious aromatic complexity. This wine can age for a good 10 years without losing any of its refined acidity.