DomaineRietsch has been established in Mittelbergheim since the 17th century, and since that time has been working in vineyard-related trades, from cooperage to viticulture. The estate is now managed by Jean-Pierre Rietsch and his wife Sophie, assisted by Pierre-Etienne Grieshaber. The estate collaborates with La Main Verte, a cooperative which has adopted manual practices in the vineyard. Although retired from operations, Pierre Rietsch remains present throughout the year and continues to contribute to the various tasks. Their wines are made from grapes grown without chemicals. During the harvest, which is entirely manual, the grapes are sorted on the plot and then pressed whole to avoid the effects of crushing. All their work on grapes and juices is carried out gently. This set of precautions is aimed at not stripping juices of their substance. The musts are then aged in slow and natural fermentation, from their native yeasts which feed on the material preserved in the juices. No addition of sugar, no acidity correction, no fining: their interventions during aging are limited to the strict minimum, so as not to disturb the character of the wine and to allow it to best express its characteristics, grape variety and terroir. At the end of the fermentation process, some wines are stabilized by filtration and the addition, if necessary, of very low doses of sulfur in order to treat possible bacterial problems. This wine is a white dry wine with pale lemon color. The slightly oxidative nose evokes yellow fruits, candied fruits, gingerbread. Twenty-nine months of aging on lees, in casks, gives it an elegant, saline, exhilarating and energetic palate. It is suggested to serve it chill and you could keep it for several years. You could pair Stein Riesling with foie gras, snails, matelote, simmered meats.