Grape: Weissburgunder (Pinot Blanc)
Vineyard: slate soil, one part is 35 years old, the other part 60 years old.
Making of: the grapes are handpicked by going through the vineyards several times, selecting ripe grapes only. Footstomped, mostly whole bunch fermentation for 2 weeks, gently pressed and finished fermentation in used oak barrels. The wine then sits on the full lees until next summer and is bottled unfiltered, unfined and without any SO2 added.
Personality: “a bit more extraction so slightly higher in color compared to the previous vintage, yet as light and refreshing. I especially like the length and gentle grip,” Christine says.
Piri Wein has been run by Christine Pieroth’s family since 1781, in the Nahe region of Germany in Burg Layen. Christine decided to split off her line of wine under the Piri Naturel label, to show a distinction between the classic wines her family continues to make and her own line, focused on organic viticulture and natural methods in the cellar. Christine has been inspired by her own work in her vegetable gardens, and is becoming more and more interested in biodyanamic practices. Christine works only with wild yeast, never fines or filters, and adds either zero or very low amounts of sulfur. Her labels show local flora that she collected in or around her vineyard sites, handprinted on fabric, and that had digitized to make the labels.
- Jenny & Francois