Many elements stand André Ostertag apart from the norm. He studied viticulture in Burgundy, returning home to employ organic and biodynamic principles in the vineyard in 1998. He also chose to ferment and age his Rieslings completely dry in stainless steel. Even though Alace is tucked into the cool northeast pocket of France, its protection from the Vosges Mountains means it receives the very least amount of rainfall of any region. This abudnand sunshine has long given Alsatian wines a rounded and golden orchard fruit quality, often with a dollop of residual sugar.
Ostertag showcases his departure from this style the vey best in these two ulta-focused, dry Rieslings: