Products of the domain : Domaine Dirler-Cade

The Domaine Dirler-Cadé extends on the town of Bergholtz, a small village south of Guebwiller. Founded in the 19th century, the domain Dirler and became Dirler-Cadé in 2000, following the marriage of Jean Dirler and Ludivine Hell-Cadé. It now covers 18 ha of vineyards.


Respect for the terroirs of the Alsace vineyard


In 1998, the Dirler-Cadé domaine was transformed into a biodynamic agriculture method. This set of techniques aims to care for the earth in depth to create harmonious living and development conditions for the vine. This


culture makes it possible to obtain solid vines, deeply anchored in the soil, which will reflect all the diversity and the complexity of the terroirs from which they are derived.


Alsace wines from the Dirler-Cadé estate


Fruits of the biodynamic work of the winegrower, the Dirler-Cadé wines are characterized by their concentration. Slightly salty, they display a deep minerality, all in elegance.
42% of the estate benefits from the Guebwiller Grand Cru classification: Grand Cru Saering, Grand Cru Spiegel, Grand Cru Kessler and Grand Cru Kitterlé.
The house also produces AOC Alsace wines with the geographical denomination Lieux-Dits: Belzbrunnen, Schwarzberg, Bux, Schimberg, Bollenberg.
Finally, there are wines from grapes from the Alsatian vineyards: Gewurztraminer, Riesling, Pinot Blanc, Pinot Gris, Muscat, Sylvaner, Pinot Noir, also vinified late grape harvest and selection of noble grains.
Historically, the domain Dirler is a pioneer of the sparkling wine of Alsace. After a long pause in production, the Dirler-Cadé company resumed the production of a Crémant d'Alsace blanc brut in 2005.
The grapes are first picked by hand. Once sorted, they are placed whole under a pneumatic press. Then, depending on the objective and the concentration of the cuvée, the fermentation will last from 3 weeks to 3 months approximately. The wine will then be bred for 9 to 12 months.



 

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