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Vines Riesling ( %)
Philosophy Biodynamic Wines

Color: Straw yellow with golden reflections.
Smell: The nose is intense and complex, with notes of yellow and exotic pulp fruit, pineapple, candied fruit, vanilla and hints of citrus.
Taste: In the mouth it is full, intense and enveloping, balanced, fresh and sapid, elegant. Closes with vibrant persistence with citrus tones.
Food pairing: Perfect for dishes based on fish, seafood and important crustaceans, sushi and tartare, but also medium-aged cheeses.

Surface: 0.38 ha.
Average age of the vines: 30 years.
Soil: Granitic and sandy in the Kaysersberg valley.
Breeding system: Arched cord.
Density of plants per hectare: 7000.
Average production per hectare: 25 hl.
Vinification: Soft pressing, static settling, spontaneous fermentation.
Aging: In centenary oak barrels for 12 months.
Total sulfur dioxide: 25 mg/l.
Bottles produced: 1200.

Domaine Christian Binner

The background is the suggestive Alsatian landscape, the protagonist is the Domaine Christian Binner. In 1770, the history of this Domaine began in Ammerschwihr, Alsace, which expands over 10 hectares of vineyards, where the Binner family produces several vintages annually resulting from the combination of different grape varieties and Alsace cru. Today Christian has carefully taken over the succession of vineyards and the cellar, leading them according to the principles of biodynamics. “Being a 21st century farmer requires great rigor and vast knowledge, to give all the attention necessary to the full development of the vine and the well-being of the yeasts in the cellar, for the more complex constitution of grape juice. It takes more attention, care and dedication to obtain a product that nourishes the mind and body, capable of arousing emotions and remaining digestible, "says Christian and the Alsatian soil is still a land aimed at the election for natural wines. Among the rows, the yields are reduced to a minimum and the vines know neither herbicides nor chemical fertilizers. The harvest, exclusively manual, takes place only when the grapes are fully ripe. Vines such as Riesling, Pinot Gris, Pinot Noir, Muscat and Gewürztraminer are always worked respecting as much as possible what nature's work has been. Vinification follows a path without oenological inputs: the transformation of grape juice into wine takes place in a "natural" way, slow pressing, fermentation with indigenous yeasts and at low temperature, all left to age in oak barrels. Taking advantage of the surrounding biodiversity, varieties of spirits are also produced. This is how some of the most important wines of Alsace emerge in this hedonistic framework. For some years Christian has started the Les Vins Pirouettes project, through which he makes his savoir faire available, helping to vinify small biodynamic vigneron in the area and producing a collaborative wine line.

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