Leonard Dietrich was raised in Dambach la Ville within a family that has grown grapes for centuries. Leonard began his career working in a conventional manner. Over time, he started to question the process, not out of rebellion, but from a quiet need to understand what he was doing and why. Thoughtful and precise, he is more inclined to listen than to declare, and his decisions feel less like a rejection of the past than a moral recalibration. This questioning eventually led him toward the nearby influence of Patrick Meyer, where he discovered that vineyards did not need herbicides like glyphosate, and that cellar work could be guided by patience rather than control.

Today, Leonard farms roughly three hectares spread across the lieux dits of Itterswiller, Rittersberg, and the Grand Cru Frankstein. He is steadily moving toward biodynamic farming, planting fruit trees to create shade and encourage biodiversity. His cellar is a small underground cave in Dambach la Ville, where traditional Alsatian foudres rest quietly, filled with Riesling, Auxerrois, Pinot Noir, Gewürztraminer, and Sylvaner.