In recent years André was joined on the estate by his son Arthur and the two now collaborate on both viticulture and winemaking.

Domaine Ostertag has been practicing Biodynamics since 1998. He has over the years experimented more and more with using minimal filtration and minimal amounts of added Sulphites – quite a feat in Alsace, where most cuvées bottled with some residual sugar making the risk of refermentation that much higher. This said, the pair still does not confine themselves to any traditional Alsation techniques, preferring to harvest when grapes are ultimately ripe and acidity is still intact and vinify in a more Burgundian fashion with indigenous yeasts and long fermentations resulting more often than not in dry wines.