This Riesling is a singular work, born on the Grand Cru Praelatenberg, the "Hill of the Prelates," historically worked by Benedictine monks. Sourced from 60-year-old vines anchored in sandy and stony gneiss soil, this 2017 vintage is the last one vinified by the father of the Engel brothers. Marked by a spring frost, this vintage offered low yields but exceptional concentration.

The vinification of this "OXY" cuvée is a truly artistic risk-taking venture. After a long 8-hour whole-cluster pressing, the wine was aged in 228L barrels without topping up (non-ouillé) for 6 years and 3 months. This oxidative method, very rare in Alsace, allows the wine to develop a unique complexity while conserving the energy of the terroir. The wine is certified Organic Agriculture and Demeter (biodynamic).

Upon tasting, the intense gold color announces an atypical nose of nuts (toasted walnut) and candied citrus, a signature of controlled oxidation. On the palate, the attack marked by the aging gives way to a vibrant energy, an intense salinity, and a rectilinear acid backbone typical of gneiss. A dry (0 g/l of sugar) and powerful (14.82°) wine to be reserved for connoisseurs and fine dining.