Albert Mann 3

Wettolsheim, Alsace (France)
The Domaine Albert Mann is located in Wettolsheim, a small village situated in the heart of Alsace, 2 km west of
Colmar.

The Domaine Albert Mann is the result of the work of two great winemaking families. The Manns, wine growers
since the beginning of the 17th century and the Barthelmé family, the present owners, since 1654.

Today, the two brothers, Maurice and Jacky Barthelmé, together with their respective wives, Marie-Claire and Marie-Thérèse, run the family estate.
The vineyards cover an area of 23 hectares and are spread over 8 communes, divided into more than one hundred small parcels.
The winery owns 5 Grands Crus, 2 Lieu-dits and 1 Monopole 'Clos de la Faille'.

The variety of landscapes in Alsace, where mountains, hills and plains alternate, is the result of the great diversity of rocks that make up its subsoil. All this contributes to the complexity of the wines. Silica gives liveliness, clay by absorbing minerals brings power, limestone brings opulence and molleux, marls, colder soils, preserve acidity.

The philosophy of the company is to make a wine nourished by the elements of the soil and not by fertilizers. The will of the Domaine is to produce a wine in harmony with nature by practicing an agriculture whose purpose is not to exploit, but to strengthen the vitality of the soil.

Wine is the memory of the berries, it is the only way to communicate the taste of the earth'. In order for the originality of the place to express itself at its best, replanting is practiced with massal selections (selection of old plants in order to maintain biodiversity), natural grassing, one row every two rows. The other row is worked so as to encourage a deep rooting of the plants and some terraced plots are worked with horses. The natural composts are 'homemade' and are made to stimulate the bacterial microflora of the soil, which is essential for the
Humus formation and assimilation of subsoil minerals.

The harvest is carried out manually, when the skins and seeds reach maturity, in order to respect the grapes that arrive whole in the pneumatic presses.

A slow extraction allows to have clear and healthy musts that do not need any addition of oenological products except for sulphur dioxide, which is however used in minimum doses.

After a fermentation of several months, the wines remain in contact with their yeasts, which feed them and at the same time stabilize them naturally. The wines are bottled when they are considered ready and always in the waning moon in order to preserve the fruit. The wines have been certified organic since 2000, but already since 1997 the company has been producing organic wines.
conducted in biodynamics.