The Caloz family established this domaine in 1960, when Fernand Caloz began vinifying his own grapes in his home village of Miège, directly on the valley’s Franco-German linguistic border…“La Mourzière” is a terraced slope that produces wines of finesse and elegance. Due to the steep slope of the hill, the vineyards are exclusively on terraces that are supported by man-made stone walls. …destemming…80%, the clusters undergo a 1–2 day cold soak, fermenting spontaneously in stainless-steel tanks for two weeks. A minimal 25 mg/l dose of sulfur is applied only after malolactic fermentation, and after 6–9 months in inox, the wine is bottled without fining or filtering.