Pierre Frick winery
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 sulphur, 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. Pierre Frick, who once dreamed of becoming an ecologist, is passionately committed to improving and maintaining the health of his vines and land. Located in Alsace between Colmar and Guebwiller. With a dozen different soils that are predominantly calcareous, Frick has holdings in Steinert, Vorbourg and Eichberg Grand Crus, each with a specific microclimate. By choosing to hand-harvest with local grape pickers, Frick is unwilling to sacrifice the social and cultural component of the harvest. The Bergweingarten, Bihl, Rot Murl and Strangenberg each reveal distinctive soil tastes. Grapes are picked and selected by hand and the juice is fermented using only indigenous yeasts. Because there is no added sugar (chaptalization) and no correction of acidity levels, each cuv e is a faithful and balanced reflection of the vineyard site, the vintage, and the treatment of the vines during the year. Some wines are made completely without sulphur. We do not make wines, rather we allow them to develop their own lively and authentic character. Jean-Pierre, Chantal and Thomas Frick. Wine is not about the mind.