Pierre Frick Fischbach Sans Soufre Pinot Noir

 Domaine PIERRE FRICK has been linked to the vineyard for twelve generations and today cares for 12 ha of vines. It is managed by Jean-Pierre and Chantal Frick, and their son Thomas Frick. The plots are spread over a dozen predominantly limestone terroirs, 15 km apart at the extremes. Among these terroirs very diversified by their soil and their exposure, the main ones are Grands Crus Steinert (Pfaffenheim), Grand Cru Vorbourg (Rouffach) and Grand Cru Eichberg (Eguisheim), Bihl, Rot Murlé, Bergweingarten, Lerchenberg, Carrières (Krottenfues) and Strangenberg. In 1970, Pierre and Annette Frick had converted the Estate to organic farming, a global method for the health of the soil, the plants ... and the 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 (demeter).   In the cellar, we do not produce, we raise authentic, healthy and lively wines. The picking of the grapes is exclusively manual. They are pressed whole, without crushing, in a pneumatic press. The juices ferment with their native yeasts, without adding sulphites before fermentation, and are not enriched by adding sugar or removing water (reverse osmosis or vacuum boiling). Acidity is not corrected. The wines are racked once or several times. Aging on fine lees takes place in old oak tuns for six to nine months or more. Without fining, without 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 or destabilizing it in its intrinsic structure. The wines receive a minimal addition of sulphites before bottling. Thus, each of our wines expresses the initial balance born of the terroir, the vintage and the care we bring to the vine.