Domaine Pierre Frick
Pinot Blanc 2022
| Denomination | AOC Alsace |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Alsace (France) |
| Grape varieties | 100% Pinot Bianco |
| Aging | Ageing in very old oak barrels (80–130 years) |
Description
What kind of wine it is
Domaine Pierre Frick Pinot Blanc is an organic white wine that clearly expresses the character of the Pinot Blanc grape in Alsace. On the nose, it offers aromas of white flowers and yellow peach, which lead to a dry, light and perfectly balanced sip. On the palate, it finishes with a pleasant fruity aftertaste, making it ideal to accompany fish dishes, shellfish and cheese selections.
Where it comes from
The grapes come from Pfaffenheim, an area in the Upper Rhine historically renowned for viticulture. Domaine Pierre Frick is a family-run estate that has cultivated these lands for twelve generations, standing out for its deep respect for the environment. The estate introduced organic farming in 1970, later integrating biodynamic practices to preserve the authenticity of the terroir. This agronomic approach supports and enhances the pure varietal expression of the fruit.
How it is produced
Vinification follows a strictly artisanal approach, beginning with decantation and spontaneous fermentation triggered exclusively by indigenous yeasts. Stabilisers and additives are excluded, with interventions in the cellar limited to gentle rackings and minimal filtration. Maturation takes place in historic oak barrels that are between eighty and one hundred and thirty years old. This ageing process ensures the wine has great aromatic clarity and excellent flavour definition.
History and Curiosities
The Pinot Blanc from Domaine Pierre Frick reflects the legacy of twelve generations in Pfaffenheim, pioneers of organic farming and biodynamics in Alsace. This authentic wine is born from spontaneous fermentations with indigenous yeasts and a minimal sulphite content, without the addition of additives. Maturation in century-old oak barrels imparts elegance, preserving intense aromas of white flowers and yellow peaches. On the palate, the dry and balanced sip offers a fruity and fresh finish, ideal for accompanying and enhancing shellfish and delicate fish dishes.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
05 - 10 years
- Start up year: 1970
- Hectares: 12
The Frick family cultivates the vineyard Pfaffenheim at least twelve generations. In 1970, the Domaine was converted to organic cultivation. The first applications of biodynamic agriculture began in 1981.
After decanting the must ferment with their yeast. The production of wine is characterized by one or two transfers and a weak addition of sulfur, excluding all other additives and stabilizers, and concludes with a minimum filtration before bottling. Maturation takes place in oak barrels aged between eighty and one hundred and thirty years. Read more
| Name | Domaine Pierre Frick Pinot Blanc 2022 |
|---|---|
| Type | White organic still |
| Denomination | Alsace AOC |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Pinot Bianco |
| Country | France |
| Region | Alsace |
| Vendor | Domaine Pierre Frick |
| Story | History and Curiosities The Pinot Blanc from Domaine Pierre Frick reflects the legacy of twelve generations in Pfaffenheim, pioneers of organic farming and biodynamics in Alsace. This authentic wine is born from spontaneous fermentations with indigenous yeasts and a minimal sulphite content, without the addition of additives. Maturation in century-old oak barrels imparts elegance, preserving intense aromas of white flowers and yellow peaches. On the palate, the dry and balanced sip offers a fruity and fresh finish, ideal for accompanying and enhancing shellfish and delicate fish dishes. |
| Origin | Pfaffenheim, Haut-Rhin, Alsace |
| Production technique | After decanting, the musts ferment spontaneously with indigenous yeasts; one or two rackings; a slight addition of sulphur, with no other additives or stabilisers; minimal filtration before bottling; maturation in very old oak barrels (80–130 years). |
| Wine making | After decanting, the musts ferment spontaneously with indigenous yeasts; one or two rackings, a slight addition of sulphur and exclusion of other additives and stabilisers; minimal filtration before bottling; maturation in very old oak barrels (80–130 years). |
| Aging | Ageing in very old oak barrels (80–130 years) |
| Allergens | Contains sulphites |