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WINE MAKING

The “First Selection”

Our selected grapes are harvested by hand or with the mechanical grape harvester if they come from the plain.
Then they are sorted according to grape’s state of health and their physiological quality, and then pressed in a pneumatic press. The pressing which is made with low pressure, varies from three to six hours. These pressed grapes give a juice that is commonly named must.
After a static racking between 12 and 24 hours, musts are placed in tanks.
The alcoholic fermentation which lasts from two to three weeks is made in a traditional way in order to obtain aromatic notes on the fruit and to express fully the characteristics of the grape variety.
At the end of fermentation, we made a racking in order to air the wine and then a wine maturation on fine lees.
After a few months in tanks, our wines will be filtered and bottled before the hot summer days.

Our “Cuvees”

Our grapes are made into wine according to the same process, but the selection will proceed on different qualitative criteria.
Selection of the grapes coming from the best exposed soils, balance between the primary flavours of the grape variety and the earth flavours, as well as the ratio sugar/acidity are taken into account to work out our vintages. Moreover, wine production is based on a guard of the wines between 3 and 5 years.
Finally our vintages are assembled after a long series of tasting to allow the permanence of the great vintages Wunsch and Mann through the years.

The Pinot Noir

It is the only red grape variety authorized in Alsace and perhaps the most difficult in the world to be made into wine because it is very delicate and very sensitive to the climatic variations.
Our Pinot Noirs are exclusively harvested by hand to ensure impeccable state of health of the grapes. These selected grapes are coming from the best soils.
They are sorted, destalked and placed in tanks of maceration. We made cold maceration during 3 or 4 days, i.e. the white juice is left to macerate on the skin so that the juice takes a red colour. Then the musts are pumped over in order to extract tannins which will ensure the stability of the colour as well as the guard of the wine.
The alcoholic fermentation proceeds on marc and lasts about fifteen days in order to extract the primary and secondary flavours of Pinot Noir.
When alcoholic fermentation is entirely finished, we draw off the musts before they are pressed. It takes place in pneumatic press only during 3 hours.
After a 24 hours static racking, musts are placed in tanks in order to undergoes a malolactic fermentation which lasts three to four weeks.
After the end of fermentation, we do a racking in order to air the wine and clean it from all yeasts. Then the wine is lightly filtered.
The aging of our Pinots Noirs is made first in tanks then in bottles.
For our Pinot Noir maturing in oak barrels, malolactic fermentation starts in tank and finishes in the oak barrels in order to bring to the wine roasted and vanilla notes, which intensifies the complexity of our red wines. These Pinots Noirs are aged twelve months in the oak barrels and then six months in bottles so that the wine is ready to be consumed at the time of its setting on sale.

The Cremant

Our Cremant d’Alsace is worked out by Jean-Louis MANN, our oenologist who is graduated of Avize; he follows in a very strict way the Champagne traditional method in association with our Alsatian grape variety.
It results from the blending of four types of vines: Chardonnay (tolerated in Alsace but strictly used for Crémant d’Alsace), Pinot Auxerroix, Pinot Blanc and Pinot Noir.
To work out these great wines, we use another technique than for Alsace wines: the grapes are harvested exclusively by hand. They are sorted by grape variety, and selected according to their state of health. The whole berries are pressed in a pneumatic press. The pressing which is made with low pressure, varies from three to six hours. These pressed grapes give the must.
After a static racking from 24 to 48 hours, musts are placed into tanks.
The alcoholic fermentation which lasts three to five weeks is made in a traditional way in order to fully express the aromatic characteristics of the grape variety.
After the end of fermentation, we made a racking to air the wine and clean it from all yeasts. Malolactic fermentation is avoided on our Crémant to preserve the natural acidity of the grape variety in the wine.
The different vintage are then blended after long tasting in order to follow our style. Once the vintages blended, the wines are filtered and bottled with an addition of a sort of liqueur primarily made up of yeasts and sugar.
The second alcoholic fermentation is made at low temperature (approximately 12°C) and lasts about three months. Cremant are then aged from 12 to 18 months on lees. Then they are shaken in a manual way, a semi automatic way on Champarex, or in an automatic way by “gyro palettes” according to the grape variety.
Then our bottles are disgorged and stocked in the cellar for six months in order to optimize the maturation of the Cremant and so that they are ready to be uncorked and can be served on your table.
We propose several sorts of Cremant:
- The Traditional Vintage which result from blending of Pinot Auxerrois and Pinot Blanc
- The Cremant Blanc de Noir which is only elaborate with Pinot Noir
- The Cremant Chardonnay which comes exclusively from Chardonnay vintage
- The Cremant Millésimé which brings together the best vintages of a great years.
We market them under several formats: in 75cl for all the vintages and also in 37.5cl and magnum for the Traditional vintage.

Storage of the bottles before disgorging

Our Grands Crus

In Alsace, only the four noble grape varieties which are Gewurztraminer, Muscat, Riesling and Pinot Gris can aspire to the Appellation d’Origine Controlée Alsace Grand Cru.
To be able to obtain it, a total quality control should be followed based on the respect of the soil and the control of the yield by respecting the charter of production of the Grand Cru such as the density of plantation, the space between the rows.
Wunsch and Mann is owner on two famous Grands Crus: the Steingrubler which is on the West of Wettolsheim and the Hengst which is on the southern fringes of Wintzenheim. Moreover, we also produce wines coming from the Grand Cru Pfersigberg which is located on the hillside between Wettolsheim and Eguisheim.
Our own harvest is completed by the purchase of grapes selected among the best local producers. The grapes are exclusively harvested by hand to ensure an impeccable state of health.
The selected grapes are sorted, destalked and placed into pneumatic presses, in order to do a short skin maceration of a few hours, which increase the aromatic potential of the grape. Then they are pressed between 3 and 6 hours with very low pressure.
After a static racking of 48 hours, musts are placed into tanks. The alcoholic fermentation which lasts from three to five weeks is made in a traditional way in order to fully express the characteristics of the grape variety and the soil.
At the end of fermentation, we make a racking in order to air the wine and then a maturing on fine lees.
After a few months in tanks, our wines will be filtered then bottled at the beginning of spring to give them freshness.
Our philosophy for our Grands Crus is based on aging the wine in bottle in our cellar for thirty months, in order to give to this type of wine a more important time of maturation because we look for a perfect balance between the character of the grape variety, the characteristics of our soils and the Wunsch and Mann style. Moreover, the wine is ready to be consumed as soon as it is on sale.

Our Late-harvest

In Alsace, only the four noble grape varieties which are Gewurztraminer, Muscat, Riesling and Pinot Gris can aspire to the Late-harvest classification.
To be able to obtain it, a total quality control should be followed based on the respect of the soil, on a lower yield by respecting the charter of production of the Grand Cru such as the density of plantation, the space between the rows and a minimum of 15°3 in alcohol content for Gewurztraminer and Pinot Gris and 14° for the Riesling and the Muscat.
The grapes are exclusively harvested by hand to ensure an impeccable state of health.
The selected grapes come from the best plots of the best soils. They are sorted (because the grapes affected by Botrytis are required, it is what is called the noble rot), destalked and placed into pneumatic presses, in order to do a short skin maceration of a few hours, which increase the aromatic potential of the grape. Then they are pressed between 3 and 8 hours with very low pressure.
After a static racking of 48 hours, musts are placed into tanks. The alcoholic fermentation which lasts from five to eight weeks is made in a traditional way in order to fully express the characteristics of the grape variety and the soil.
At the end of fermentation, we make a racking in order to air the wine and then a maturing on fine lees.
After a few months in tanks, our wines will be filtered then bottled at the beginning of spring.
Our philosophy for our Late-harvest is based on aging the wine in bottle in our cellar for thirty months, in order to give to this type of wine a more important time of maturation because we look for a perfect balance between the character of the grape variety, the characteristics of our soils and the Wunsch and Mann style.
These wines are not produced each year because their development depends on the generosity of the nature.
Indeed, the climatic conditions of the back seasons must be perfect: humidity in the morning, then dry heat. These conditions caused a fungus, the Botrytis cinerea, which attacks grapes, shrivels them, and concentrates the sugar in the berries.

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