A hope of cooperation in the service of the quality
36 vignerons from Ingersheim and neighbouring villages were faced with serious economic problems; in order to benefit from their vineyards and the skills handed down throughout preceding generations, the vignerons decided to join together in a show of solidarity by creating the Cave d'Ingersheim, better known today as the Cave Jean Geiler.
At first ...
In the 1930's, the Cave Jean Geiler purchases its first truck. The cellar only had a very limited capacity of 70,000 litres, so much of the production was sold in bulk.
For a bigger production capacity
Construction of new buildings for bottling and storage, as well as new press-house.
Exclusive signature for the winery Jean Geiler
The 12 facets are representing the 12 months labor of winemaking, selecting the grapes from privileged plots, to a particular care during the vinification until their bottling.
A construction is undertaken for a cellar of ageing for the Cremants of Alsace. Situated 6 meters underground around a phreatic layer ; it is thus at a perfect hygromerty and a stable natural temperature between 13 to 17° according to the season.
Acquisition of 7 new automatic pneumatic presses which a total capacity of 800 hl (2 presses of 150hl and 5 of 100hl) all of which are computer controlled. The benefits are the speed of the pressing cycle and the gentle pressure.
A traditional and friendly atmosphere
Construction of our new tasting room with two areas : "Winstub" and "les Terrasses" for the groups.
A Museum of the Vigneron has been specially created in order to respect the heritage of past generations and to be a witness to the progress of viticulture since the 19th century.
Traditional Know-how combined with modern technologies
A new air conditioned Cellar of 2200 m2 for the storage and the elaboration of the AOC Crémant d’Alsace. Maturation of 15 month on lath minimum and riddling: 20 gyropallets/automatic riddling racks.
A cutting edge software
Installation of a tracking software to follow the plots and to control the grapes ripening. Also organized by a control by photographic analysis of grapes occurring in their reception and before putting in the press. These tools allow us to improve and to guarantee a regular quality for each of our vintages through the years.
..for new oak barrels
Installation of 4 new oak barrels of 55 hectoliters each to aging new wines. A colossal construction allowing to complete the offer of the cellar.
The quality and the rigor in the service of our markets
Acquisition of a screw capper to answer new export markets.
Installation of a vibrating "conquet" to receive the harvest without trituration of the grape. This system will allow us to forward the whole grapes to the press by protecting all their organoleptic qualities.