Altenbourg has always been very special for the Sparr family. While not grand cru, Altenbourg is considered one of the best lieu-dits in Alsace. Charles' grandfather was the first to plant riesling here 60 years ago, a limestone soil, in the village of Kientzheim. Charles farms .6 hectare here...

An outstanding, limited Pinot Noir, from an exceptional limestone plot in Sigolsheim that sits just next to the grand cru Mambourg. Charles recently planted Pinot here, using grafts from the Clos des Epeneaux vineyard in Burgundy. He planted densely one vine per every meter and he plows by horse....

100% Pinot Blanc from a gravel plot in Sigolsheim. Aged in stainless steel tanks. Toasty almond notes with yellow fruits and a punchy energy.

100% Lambrusco Marani, harvested on Sept 22nd.  The grapes were crushed and macerated for 24 hours, after which the pink juice was drained but the grapes were not pressed. Fermentation was spontaneous in stainless steel; malolactic was completed.  Secondary fermentation was in bottle, with the...

Ciliegiolo is either the parent or child of Sangiovese. It has a lot in common with its more famous relative, though it has a bit more color, less nervous acidity, and it thrives in warmer, sunnier climes. It feels right at home at Le Tolfe, at 320m. 3 weeks of maceration.  Aging is in cement and...

Ciliegiolo is either the parent or child of Sangiovese. It has a lot in common with its more famous relative, though it has a bit more color, less nervous acidity, and it thrives in warmer, sunnier climes. It feels right at home at Le Tolfe, at 320m. 3 weeks of maceration.  Aging is in cement and...

For our version of the most popular Italian liqueur we use just the yellow part of the lemon zest, organically grown and processed within a few hours of harvesting. In this way we can offer a one-of-a-kind limoncello, which preserves the fragrance and taste of the best lemons grown in Italy.

Thyme is a wild aromatic herb with a strong taste and, among wild plants, it has its own characteristic fragrance. Lavender flowers wonderfully enhance the taste, while lemon enhances the aromatic notes.

After some weeks of maceration of black currants, racking and addition of beet sugar is added for an 18%.

After some weeks of maceration, racking and addition of beetroot alcohol, beet sugar and pure water are added to get to 18% ABV.

Kirsch cherry brandy is obtained by distillation of fermented cherries. Orange flavor and Almond essential oils are macerated in beet root alcohol and then proofed down to 25% ABV.

Certified HVE3*. Extraordinary Muscadet from vines aged 45-60 years planted in decomposed mica/schist soils. The color is white gold from extended lees aging (10 months) and maturation in the bottle. Velvety and balanced dry with terrific length, this is a special bottle capable of aging or serving...

Certified HVE3*. Sourced from 30-year-old Muscadet vines planted on a gentle slope of sandy/silty soils overlaid on a clay subsoil base. Matured on the lees for six months. Abundant minerals, florals and citrus in the nose with a surprisingly fleshy mouthfeel and a long, fresh finish....

100% Inzolia (aka Ansonica). 12.4% abv.

25% ABV Great on its own on the rocks or as a modifier.Montebello Punch Passion, a perfect fusion between the white agricultural rum of Guadeloupe and the fresh fruit of the maracudja (passion fruit).