Pierre Frick Riesling

One of the leaders of natural winemaking in Alsace, Pierre Frick doesn't so much make wine as allow them to form themselves in big old casks. Vibrant, energetic and amazingly balanced. 

In 1970, Pierre and Annette Frick had converted the Domaine to organic farming, a global method for soil health, plants ... and consumers. It excludes the use of herbicides, soluble fertilizers and synthetic chemical treatments. In order to increase the vitality of the soils, vines and wines, Jean-Pierre has been cultivating the vines biodynamically since 1981.

The grapes are harvested exclusively by hand. They are pressed whole, without crushing, in a pneumatic press. The juices ferment with their indigenous yeasts, without the addition of sulphites before fermentation, and are not enriched by the addition of sugar or by subtraction of water (reverse osmosis or vacuum boiling). Acidity is not corrected. The wines are racked one or more times.

Ageing on fine lees takes place in old oak barrels for six to nine months or more. Without fining, flash-pasteurization or other physical or chemical treatments, the wines are simply filtered on cellulose plates (no sterile filtration) before bottling. This step brings greater finesse to the wine, without impoverishing it or destabilizing it in its intrinsic structure. The wines receive a minimal addition of sulphites, before bottling.

"Each of our wines express the initial balance born of the terroir, the vintage and the care we bring to the vine."