Domaine Weinbach was established in 1612 by Capuchin monks, enthralled by the beauty of the setting and the quality of the soil. The land itself has been planted with vines since before the year 890. In 1898, it was acquired by Faller brothers. Since 2015, Catherine Faller leads the estate winery with her son, continue to pursue the family's passion for the great wines of Alsace and its unrelenting commitment to delivering excellence.
Vineyards:
The Domaine owned 30 hectares (75 acres) located in the heart of Kayserberg's valley and hills – between 180 and 400m above sea level. The valley site amplifies the region’s sunny semi dry continental climate – autumns are long and sunny favoring a slow extended ripening of the grapes and the development of elegant and complex aromas.
Viticulture:
- winery only use own grapes – all wines are 100% estate grown and bottles. Biodynamic methods were started in 1998. Since 2010 winery's grape production has both the “organic/biologique” Ecocert certification and the “biodynamic/biodynamie” Demeter label.
- winery prune short to have low yield, well under what is allowed in Alsace.
- the harvest is done by hand at optimum ripeness – with a significant presence of botrytis even in the dry wines – to enhance both aromatic complexity and body in wines.
Winemaking:
-  minimal intervention but constant attention allows the individual qualities of grapes to flourish and the terroirs to express themselves.
-  the grapes are gently and very slow pressed in whole clusters.
-  the wines are vinified in ancient old casks (1500 to 600 liters) – no new woods to be used to preserve the purity of fruit and the freshness of wines.
-  only use native yeast for fermentation.
Philosophy:
-  aims:  to extol the individuality of wines and the unique personalities of grape varieties of Alsace.
-  philosophy: to produce wines that show intensity and concentration, and above all, great purity of fruit, finesse, elegance and balance.