Pinot Noir Strangenberg 2022 - Pierre Frick

Pinot Noir Strangenberg - Pierre Frick

Produced using Pinot Nero grapes coming from a vineyard located on calcareous terrain. The grapes are partially destemmed and left to ferment with only native yeasts with maceration of about 10 days to obtain color extraction and tannins. During this period the must is pressed twice a day. After the maceration is completed, it is switched to pneumatic pressing. The aging process takes place in old oak barrels. The Pinot Noir has a brilliant grenade. The nose has interesting aromas of red berry fruits, including black cherry and blackberry, in addition to mineral and spicy flavors. The mouth is warm and rich, supported by tannins, and a beautiful freshness with flavors of spice, incense, cassis and a long cherry blossom.

Service

We taste the Pinot Noir Strangenberg at a temperature around 16/18 ° C. It is recommended to serve it in tulip glasses. Wine to drink immediately but if left to rest in the cellar for a few years can give great emotions. These natural wines are not stabilized and need to be stored at suitable temperatures that can be guaranteed by a cellar or apartment cellar, in order not to compromise their durability over time.

Pairings

The Pinot Noir Strangenberg is ideal with top dishes of ragù, seconds of grilled meat, to try with chicken at coq au vin.

Cellar: Pierre Frick

Domaine Pierre Frick is located in Pfaffenheim, a small village in southern Alsace, just a few kilometers from Colmar. The Frick family cultivates vineyards in these areas for generations, and today with the last one, Pierre has come to Pierre, and his wife, Chantal, and his son, Thomas, assist in conducting the work. Pioneer of natural wine wines, Pierre Frick has embraced biological philosophy in 1970 to move to biodynamics in 198. The vineyard hectares are 12 divided into 12 parcels, including 3 Grand Cru: Steinert in Pfaffenheim, Vorbourg and Rouffach Eichberg in the village of Eguisheim. In vineyards, biodynamic principles are applied strictly. Forbidden for any herb, the protection of the disease is entrusted to Bordeaux mash and to the weighted use of copper and zinc. Harvest manual with choice of bunches strictly, and in natural winery fermentations, only native yeasts and before bottling the wines are not clarified. Very wide range of wines produced by Sylvaner, Riesling and Gewurztraminer based whites, red with Pinto Nero products for Cremant obtained from Riesling grapes. Each year Pierre Frick produces Ceuvèe produced without sulphites. A detail since 2002 for bottling wines is no longer using cork stoppers but steel capsules that ensures homogeneous refinement and increased sealability over time.