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 and 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 battonage 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 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 bottle before fermentation is complete so it can finish as pet-nat rosé. The wine is not disgorged.