About Domaine Ostertag
Biodynamism was extended to 100% of the domaine in 1998, precluding any use of herbicides, chemical fertilisers and insecticides. All viticultural work is done manually, including harvest. In the cellar, press cycles are long and gentle, fermentations are long and conducted with indigenous yeasts, and wines are left on their lees. Barrels are used for Pinot Blanc, Gris (sometimes) and Pinot Noir. Arthur Ostertag, whose involvement deepened with the 2015 harvest, effectively assumed the helm from his father in 2018. Arthur's instincts and sensitivity mirror those of his passionate and free-thinking father, and we believe these wines have never been better.
Biodynamic producer
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