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Chasselas Sans Soufre 2017

£20.00

A Wine That

tastes like fresh figs and shredded pastry drizzled in honey. It tastes like sunshine in a bottle; even on a rainy day this will bring light. Made without any sulphur at all, the texture here is light as a feather and soft as a feather, too. It's a wine for Sundays; for chilling on the sofa with a good book.

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  • Delivery: Delivery and gift wrapping options available at checkout.
  • Winemaker: Jean-Pierre Frick
Chasselas Sans Soufre 2017 Wine Littlewine-store
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France
Alsace

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11.5%

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White

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75cl

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8-12°C

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Biodynamic

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Marl

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Chasselas

Where and How?

In the sleepy Alsatian town of Pfaffenheim, Jean-Pierre Frick has quietly and continuously worked according to his polar beliefs of how vines should be tended and how wine should be made. His key ingredient in both cellar and vineyard is a simple one: time. 

This cuvée is from his Chasselas vines planted on sandstone and marl.

The wine was matured on fine lees in large 100-year-old Alsatian foudres, bottled and vinified entirely without sulphur.

The Winemaker

Jean-Pierre Frick has captivated the world with his philosophical musings and his spellbinding no-sulphur wines. From humble beginnings here in Alsace, his winemaking style and biodynamic farming methods arose from conversations with friends and family, combined with a desire to follow nature’s path. In the late 70s he learnt about biodynamics from friends, and he took a 10-day course to study the philosophy in-depth. He says,

“The organic culture at the time hasn’t really changed compared to what it is now. By replacing synthetic products with non-chemical products - that’s a good step of course, it’s better for the microbiome of the soil and it helps against erosion. But by replacing a bad recipe with a better recipe, you’re still not really involving the person’s thinking. With biodynamics, however, you can live for 100 years and still never have answered the questions it raises. You expand your mind with observations and infinite studies. Human beings aren’t here to follow recipes, we’re here to find new ones, and to implicate ourselves.”

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