Grand Cru



    • Village


    On the boundaries of the municipality of Bergheim, to the west of Altenberg, this locality faces the south and the south-west, on the Kanzlerberg slopes, at an average altitude of 250m. 

    The very heavy, clayey-limestone soil is composed of grey and black Keuper gypsum marl formations and, at the foot, of Muschelkalk limestone formations.

    Over the 3.23ha of this vineyard, Tokay Pinot Gris, Gewurztraminer and more particularly Riesling find all the conditions brought together for a fantastic typicity.

    In 1312, date of the suppression of the Order of Malta which owned an estate there, wine was already being grown on this aforementioned hillside. Proof of its exceptional quality, it was part of separate vinification.

    The Kanzlerberg Grand Crus require an ageing favourable to their strength and weight, which stimulates the union of heavy soil and grape variety aromas.

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    This terroir makes wines with asserted style. Intense freshness and extraordinary finesse are integrated into a delicate and fleshy mouth. The wine intensity is both flavourful and light. This structure favours an intense mineral sensation, reminiscent of warm pebbles or lava which, on the palate, become the major aromatic element of the wine.

    Riesling and Gewurztraminer express themselves here with lots of depth, each one in their own way. The first imposes finesse, crispness and energy. The second combines a spicy expression to the mineral intensity of the Cru and has refined elegance.

    Romain Ilitis
    Meilleur Sommelier de France 2012 & Meilleur Ouvrier de France 2015 


    Kanzlerberg wine finds a balance after between seven to eight years, and age admirably. This period is necessary to reveal all the potential of these wines.

    During early vintage: the wine body appears more dense and full-bodied, providing a sweet sensation. 

    During late vintage: the light note becomes the major element which allows the exuberance to extend the salinity in an even more spectacular way.


    It’s a Cru which offers two different approaches. As its minerality is very marked, it’s wise to have it accentuated by pairing with salty and firm-textures dishes. Crustaceans, cockles, scallops or cuttlefish would be some great partners for Kanzlerberg wine. The other possibility is to combine dish succulence and wine sweetness by associating, for example, roasted or stewed chicken.