Stunning field blend from the lieu-dit of Rittersberg. Something about the granite soils here gives the wine a sort of cut glass precision - the wine is fantastically crystalline. Pretty floral aromas evoke a stroll through a rose-filled glasshouse, along with something like peaches and cream garnished with wild herbs. Brilliant! Find out more.

Simple, easygoing white - the still version of Tinc Set, which comes from the same base wine. It’s a blend of Xarel-lo & Parellada that is cold-pressed and fermented in steel, which keeps the wine squeaky clean and very drinkable. Think of it as a still Cava. Find out more.

Other-worldly Zibibbo from the remote Sicilian satellite, Pantelleria. Fragrant with tropical stone fruits and medicinal Mediterranean herbs, layers of skin maceration creating complex structure and texture. Find out more.

From two parcels, one over grés in Mutzig, another on clay-limestone back home in Mittelbergheim. A 14-day infusion-style maceration of whole bunches dropped into direct-pressed juice, leaving a wine with an intriguing peachy purple-tinged hue and with a herbal tea-like quality. Find out more.

Impossibly pure Savoie white, with that cut glass sort of clarity we've come to love from great wine examples of this region. The type of wine that channels clear alpine air and feels almost cleansing to drink. Find out more.

It's pleasing to see the often overlooked or blended Alsatian varietal Sylvaner here taking centre stage and showing what it can be capable of when harvested from older vines. There is a soaring acidity and a cut glass quality, impeccably crystalline fruits and a tension that binds it all together. Find out more.

In a world of aromatic Malvasia that can blow your head of with its soaring, fragrant aromas, it is refreshing to find a totally different expression of the grape from the windswept limestone soils of Slovenia's Kras. A contemplative wine that speaks of the winemaking history of this rugged terrain. Find out more.

Briny, prickly, textured Catalan white. Mainly Spanish staple Macabeo with an aromatic lift of Moscatel. Raised in amphora, it has a lovely fine-grained mouthfeel. Find out more.

Christophe Foucher makes atypical Sauvignon Blanc. This cuvée is vinified only in tank, stripping it of the idiosyncratic oxidate notes that often characterise Foucher's wine in favour of something more linear and fresh. Find out more.

L'Indigène is one of Bohn's more experimental cuvées and uses what is often perceived as a lesser grape of the region, Sylvaner, to great effect. Reminiscent of some the macerations with Pinot Gris from the Alsace, it has a similar peachy tint to it, as well as a tea-like quality. Find out more.

As with all of Joan’s wines, the whole bunches are destemmed and the grapes macerated for around one week. Joan doesn’t ever press, and therefore loses a big amount of his yield but he prefers this more soft and gentle juice. Find out more.