The Kessler grows on a sandstone soil and displays in its centre a valley that is globally facing east, south-east, which protects it from north winds and cold air streams brought by the valley of Guebwiller. As a natural extension of the Grand Cru Kitterle, its subsoils are reddish over Vosgean sandstone bedrock. At its base, an outcrop of limestone results in clay soils.

 Harvested by hand. Whole grape pressing, static racking. Fermentation in thermo-controlled vats for 1 to 4 months. Ageing on fine lees for 8 months.