The Domaine de l'Envol, located in Ingersheim to the north of Colmar, was created in 2016 by two winegrowing families who have joined their forces: the Hirsinger family (Ingersheim) and the Jean Freudenreich family (Pfaffenheim), both of whom have been involved in winegrowing activities for many generations.
By joining forces, these two families are able to manage a vineyard totalling 20 hectares, which extends over the communes of Ingersheim, north of Colmar, and Pfaffenheim, south of Colmar, and is spread over a vast mosaic of terroirs, enabling them to offer a wide range of wines with a strong identity.
Alsace's vineyards cover the hillsides from the foothills of the Vosges mountains to the Rhine plain. The varied landscapes of mountains, hills and plains, shaped by the emergence of the Rhine Graben, are the legacy of a turbulent geological history dating back nearly a billion years.
From the edges to the centre of the Rhine Graben, there are three distinct topographical units:
The vineyards of Domaine de l'Envol are located on the alluvial plains at Pfaffenheim and on the sub-Vosgesian hills near Ingersheim.
The vines are grown according to the principles of the Organic and Biodynamics Agriculture since 2010 (AB & Demeter certifications).
No synthetic fertilisers or treatments are used, the aim being to stimulate the plant's natural activity and defences.
The yeast flora, which is naturally present on the grapes, is therefore no longer hindered by any anti-fungal agents and can develop freely on the bloom of the bunches. It is these flora that is responsible for the spontaneous alcoholic fermentation of the must in the cellar.
The grapes are harvested by hand on all of the estate's 20 hectares, which requires a considerable amount of labour. The grapes are picked when they are at their optimum ripeness, which means that harvesting takes between 4 and 6 weeks.
In the cellar, the philosophy is simple: limit inputs and manipulations as much as possible, while guaranteeing flawless and quality wines.
No sugar is added to the must, and the alcoholic and malolactic fermentations are carried out using indigenous yeasts and bacteria.
Varietal wines are generally made in stainless steel vats (and Burgundy barrels for pinot noir), while the terroir wines are made in tuns.
The estate also produces orange wines, or skin maceration wines, which are made in fibreglass vats and then matured in tuns.
I really enjoyed the white varietal blends, whether made in the traditional way or by skin maceration: original, fresh and tasty, they make great summer dinner companions, while the terroir wines have a strong personality, especially the Riesling wines, which are really well made.
Fresh - Atypical - Tasty
Fresh - Thirst-quenching - Elegant
Original - Atypical - Fragrant
Fresh - Thirst-quenching - Tasty
The exceptional bottle's weight (1.8kg) may result in higher shipping costs for the final shopping cart.
Fruity - Fine
Tasty - Powerful
Perfumed - Rich- Tonic
Complex - Elegant - Tonic
Tasty - Gourmet - Complex
Specialized in amphora wines, we offer you a selection of the best white, red and rosé wines vinified in amphorae.
You will find vintages:
- fermented and aged in clay amphorae
- fermented in traditional tanks and aged in clay amphorae
- partially aged in clay amphorae...
...not to mention the rare wines vinified entirely in Qvevris!