The domaine is run by Jean-Michel and his son Mathieu Deiss, who have established a strong reputation for their consistent commitment to biodynamic farming, terroir expression, and the traditional Alsace practice of field blends.

Production remains intentionally small, typically limited to around 30,000 bottles per cuvée, allowing for careful attention to each wine. Fermentation takes place spontaneously, aging is done on the lees, and the approach is deliberately low-intervention. This combination ensures that the wines clearly reflect their place of origin, from village wines to complex and structured Grand Crus. The result is a portfolio of wines that are precise, characterful, and firmly rooted in Alsace’s identity.