Pfaffenheim Vineyard in the spring
Clarisse, vintner in Irmstett tending to her family's vines.
Spring time on the hills of Katzenthal
It's a family business. Here, grandparents Stoeckle of the Stoeckle label in Katzenthal
Underground, arteries of pressed juices flow to barrels where the wines will mature
Seppi, master vintner of the Seppilandmann label in Pfaffenheim, home to one of the Alsatian 'grands crus'
With care, some Alsatian wines can mature for several decades.
Mr Trimbach, of the Trimbach label, conducting a wine tasting in Ribeauvillé
The alchemy that creates the wine
A "casse croute vigneron" served during the vendanges (grape picking) in the middle of the vineyard.
Old fashioned tractor, narrow enough to squeeze in the middle of the ranks of wines and collect the buckets of grapes that were handpicked. Turckheim
Freshly picked grapes are delivered to the wine co-op's pressoir in Turckheim to begin the process of winemaking
