Evolution of Domaine Zind-Humbrecht

Over the years we have experimented with, discovered or perfected our viticultural and vinification techniques in a constant endeavour to improve quality.
We give below some key dates in the evolution of our Domaine:

1959
Creation of the Zind-Humbrecht Domaine at Wintzenheim. Construction of new cellars and premises.

1970 End of prefiltration of wines which are now kept on fine lees right up to bottling.

1973 Enlargement of stocking premises for wines in bottle 1975 First trimming machine in Alsace

1977 Acquisition of the Clos Saint Urbain at Rangen de Thann

1978 Acquisition of additional pieces of land in the Hengst, the Brand and Heimbourg vineyard.

1981 Installation of a temperature control system in our traditional oak vats (first in Alsace)

1983 Acquisition and planting of the Clos Jebsal vineyard

1983-1989 Reduction in spacing of wires to enable shorter pruning of vine

1986 Construction of a new wine press room. Grapes of the entire harvest pressed whole. (First Grand Cru series Bucher wine press in Alsace imported from Switzerland)

1987 Acquisition of the Clos Windsbuhl vineyard.

1989 Acquisition of second Bucher wine press, increase in pressing time. Radical change in training of vines: vines trained in single plane, leaf surface increased

1992 Construction of new storage cellars and commercial buildings in the Herrenweg de Turckheim. Improvement in both the gravity concept and the maturation of the wines. Fining techniques abandoned completely.

1993 Chaptalisation (only rarely used) discontinued entirely 1995 Wines bottled later after at least one year on lees. 1997 First organic & biodynamic vine growing trials

1998 Acquisition of the third Bucher wine press. Pressing times increased to over 12 hours

1998 First year of conversion to organic culture for most of the Domaine (ECOCERT certification)

2000 Year 3 of conversion to organic/biodynamic status. The entire Domaine has ECOCERT certification

2002 Biodyvin certification.