The Cattin family arrived in Voegtlinshoffen, a small village famous for its wines since the Middle-Ages, in 1720. The tradition of father working with son has been passed down through the generations ever since. Today, the estate is run by Jacques senior and Jacques junior, who joined his father in 2007. Both continue to be closely associated in the winemaking process. With a total of 60 hectares under their control, this is one of the largest family-run estates in Alsace.
Voegtlinshoffen itself is located around five kilometres south of Colmar and as a commune has 87 hectares under vine, of which one-quarter are classified as Grand Cru Hatschbourg, which it shares with the neighbouring village of Hattstadt.
Although not certified, the Cattin’s work organically in all of their own vineyards. The hand-picked grapes are slowly crushed to preserve their character. Fermentation between 18°C and 22°C.
This is their first orange wine, made by macerating white grapes in contact with their skins. This has real body and spice, backing up preserved orange flavours, and is nearly dry, with a rounded texture. Succulent, and food friendly, matching pork chicken or duck (Duck a L’Orange anyone?), but also good with Asian food, or a bit of spice Indian and Thai, pork chops, mushroom risotto or charcuterie
