The Durrmann estate is a family-owned independent one, totaling 10 hectares in the Alsace region. It is located in the town of Andlau, which was settled in the year 880 by a monastery of nuns, a place where grapes have been cultivated for more than a thousand years. The company was created in 1979 with a few vineyards coming from Yann's grandfather who was a shoemaker. This lack of an established and family-based wine making tradition was very challenging for André and Anna, Yann’s parents, because the whole business had to be built from scratch. It was also an opportunity as the company was not limited by traditional customs and therefore has always been oriented toward innovation. Yann has been managing the winemaking since 2008, and the entire company since 2018. He has completed some formal winemaking studies but considers that he learned more by practice and sharing experiences with colleagues. He continues this culture of learning and sharing by becoming the president of the association of his town's wine-makers and by teaching some wine-business courses at the University of Colmar.
Philosophy: Concerned with the preservation of the environment, the Durrmann estate farm has been certified organic since 1998. The best description of their philosophy is “agro-ecology.” They consider their farm as an ecosystem in which they try to find a balance between their various flora of vines, fruit trees for juice and spirits, and grass for sheep. Durrmann's vineyards are settled on steep and rocky hills, so their soils are left covered in grass to prevent soil erosion and to help maintain their natural fertility. In addition, they do not plow the soil and maintain a cover crop year round to store more and more carbon in this humus, so as to help in the struggle against climate change. André has also planted trees in and around the vineyards to act as a natural umbrella to shade the vines. He hopes to curtail the effects of climate warming while preserving freshness in the wines. In 2004, Yann introduced sheep into his vineyards where they enjoy the grass every autumn and naturally fertilize the fields. He cultivated his vines without cutting branches during summer because it hurts the plant and goes again the natural character of the vine. He rolls up the branches to have an expanded surface area to receive sunshine. This vitality allows them to harvest fully ripened grapes and have a natural ripe fruit character in the wines. Underground, sap nourishes the microbial life surrounding the roots. In addition to enriching the soil, proper function of these mycorrhizae offers well-structured wines, heavily influenced by the mineral soil of the different Terroirs. Thanks to the exceptional geological diversity of the town of Andlau (sandstone, granite, shale, limestone, etc ...) Yann can introduce even the wine amateur to the influence of geology in the taste of wine, especially through his three Grands Crus. In the cellar, Yann works with an objective of authenticity, never modifying the material wine composition in any way (no capitalization, acid correction, etc...) and to use the least amount of sulfur as possible, frequently not at all for his "cuvée nature".
Vineyard Size10 ha
Total Winery Production39996 Bottles
Something RandomYann has a passion for Economics, earning a Masters Degree in the field alongside working at the family estate.
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