Cave Kaes

Six generations of family stewardship in Molsheim, where the vineyard's roots run over 800 years deep. The soil is argilo-calcareous, threaded with shells from Muschelkalk. Tight pruning, a practice refined since the mid-19th century, shapes the vines. Harvest is by hand. In the cellar, indigenous yeast drives fermentation. Wines rest long on their lees, then settle into oak barrels, demi-muids, or stainless steel, emerging with minimal or no filtration. Certified organic since 2010.