Hubert’s grandfather created the domaine in 1950 preceding the rise of the agribusiness and chemical lobbying. By the time Hubert took over from his father in 1999, the family vineyards were farmed conventionally and grapes were sold to Eguisheim’s cooperative. Following their nose and motivated by a strong desire to reconnect with ‘le monde du vivant’, Hubert and Heidi converted the domaine to organic with a certification in 2006. Influenced by the late Pierre Masson (world expert in biodynamics) and vigneron extraordinaire Patrick Meyer, Hubert pushed to the next level: the 3.9ha are now biodynamic certified, co-planted with different native varieties and farmed with the help of two friendly horses Douce and Skippy.