Piri Naturel

Piri Wein has been run by Christine Pieroth’s family since 1781, in the Nahe region of Germany in Burg Layen. Christine decided to split off her line of wine under the Piri Naturel label, to show a distinction between the classic wines her family continues to make and her own line, focused on organic viticulture and natural methods in the cellar. Christine has been inspired by her own work in her vegetable gardens, and is becoming more and more interested in biodyanamic practices. Christine works only with wild yeast, never fines or filters, and adds either zero or very low amounts of sulfur. Her labels show local flora that she collected in or around her vineyard sites, handprinted on fabric, and that had digitized to make the labels. 

Riesling — Back to the top

 

Age of Vines: 35 years

Soil: Stony loam and pebbles rounded by ocean influence

Vinification Method: Grapes are hand-harvested, and left as whole bunches, half in small used barrels, half in stainless steel. The bunches are foot stomped and then gently pressed. Fermentation completes slowly over 6 or so months without temperature control. The wine is not stirred and no batonage is performed. The wine is left on the lees until bottling when 10 mg of sulfur per liter is added. The wine is unfined and unfiltered. 


Ponderosa — Back to the top

Ponderosa is Christine’s affectionate name for where these grapes grow. The rows of vines are very close together. Christine wanted to name the wine this way to call attention to the special place the grapes come from, rather than highlighting the individual grape varieties in the wine.

 

Age of Vines: 25 years

Soil: Devonian Slate

Varieties: 85% Pinot Gris, 15% Pinot Noir

Vinification Method: Grapes are hand harvested, and left as whole bunches. The bunches are foot stomped and ferment semi-carbonically for about one week. The wine is then pressed to oak barrels to finish fermentation on the full lees.  The wine is not stirred and no battonage is performed and it is bottled, unfined, unfiltered, and with zero addition of sulfur. The wine ends up a light red color due to the small amount of skin contact on the pinot gris combined with the red color from the pinot noir. 


Pet-nat Weiss — Back to the top

 

Age of Vines: 40 years

Soil: Devonian Slate

Varieties: Scheurebe

Vinification Method: Grapes are hand-harvested and direct pressed for fermentation in stainless steel without temperature control. The wine is transferred to the bottle before fermentation is complete so it can finish as pet-nat. The wine is not disgorged.


Pet-nat Rosé — Back to the top

 

Age of Vines: 25 years old

Soil: Weathered Slate with loamy top layer

Varieties: Dornfelder

Vinification Method: Grapes are hand-harvested and direct pressed for fermentation in stainless steel without temperature control. The wine is transferred to the bottle before fermentation is complete so it can finish as pet-nat rosé. The wine is not disgorged.

 


Pinot Noir — Back to the top

Vineyard: Devonian slate with loamy top layer

Varieties: Pinot Noir

Vinification Method: grapes are handpicked, partly destemmed, and skin-fermented for ~4 weeks. After being gently pressed, the wine ages in used oak barrels for about a year. One racking out of the barrels and straight into the bottle, nothing added, nothing removed.


Riesling Gold Layen — Back to the top

Vineyard: Goldloch Grand Cru with gravelly bedrock from the Permian age

Varieties: Riesling

Winemaking: the grapes were picked late in the year, which means cold grapes = cold juice = quite slow fermentation (in used oak barrels). It stopped fermentation for a cold winter break, then kept going next springtime/summer, but still not to complete dryness. Nothing added, nothing removed.

Personality -in Christine’s own words: “The fermentation of this wine was quite a long and adventurous one, but it tasted and smelled beautiful during the whole time, so I trusted it and gave it the time it needed. It took a year and a half (until May 2020), sitting on the full lees the whole time, until the wine decided to finish fermentation at dry, but not “zero grams dry”. 
It is a full-bodied yet juicy Riesling showing the true character of this single vineyard site. Although coming from handcrafted high-quality grapes turned into artisan natural wine grown in a Grand Cru vineyard, the German wine law forbids us to put the site’s name Goldloch on the label, since the wine is not “typical enough”. So I call it Gold Layen now, which is a made-up name mixing Goldloch, our village name Burg Layen and the old German word Lay which translates to rock/cliff.”