About Emile Beyer
The house of Beyer was officially founded in 1792 by Lucas Beyer, although the family had been involved in the production of wine for at least two hundred years at this date. His son, Antoine Beyer acquired the old Hostellerie Au Cheval Blanc, The White Horse, in 1837 locating the company at the very heart of the village of Eguisheim.
Currently Christian Beyer, the 14th generation of Beyers in Eguisheim, watches over the company’s destiny. He joined the company after his training in oenology in Burgundy, and following experience at Château Rieussec in Sauternes and Schloss Johannisberg in the Rheingau.
Until 2008, the wine was fermented in oak tanks in the old cellar of the hostelry over a period of weeks. Since then they have had the use of a purpose built winery and the vinification is carried out in a spacious and functional cellar. They work with both a heat regulated stainless steel vat and Burgundian oak casks from Allier or Vosges for the maturing of their Pinot Noir. This new winery is a rational and effective working tool enabling them to be in a better position to achieve their quality objectives and to focus our efforts on producing elegant ‘vins de terroir’ with a great aromatic finesse. They have enough space to age approximately five times their annual total production under optimum conditions prior to release.
In 2016 the house took its first steps towards biodynamic agriculture. Believing in the importance and respect for the environment, they treat their vines with products authorised for use in bio-agriculture that are copper and sulphur based; synthetic products are banned.