# Pépin Orange (NV)

- **Producer:** Pierre, Jean & Yves Dietrich
- **Colour:** orange
- **Type:** still
- **Grapes:** Gewürztraminer, Muscat Blanc à Petits Grains, Pinot Gris, Auxerrois, Sylvaner
- **Region:** Alsace, France
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €18
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** peach, apricot, orange, ginger, rose, biscuit, butter, dried apricot, marmalade, honey

## About this wine

Pépin is a dynamic collaborative project initiated by brothers Pierre and Jean Dietrich of Domaine Achillée, a renowned biodynamic estate in Scherwiller, Alsace. Launched in 2020, the Pépin project was designed to support independent, organic growers across France by purchasing their grapes and vinifying them under a unified, accessible natural wine label. The name 'Pépin' translates to 'seed' or 'pip' in French, symbolizing the growth of a community-focused ecological movement. This orange cuvée represents a modern, vibrant take on Alsatian skin-contact wines, blending traditional regional varieties into a highly expressive, terroir-driven, and approachable style.

## Interesting facts

- Pépin was founded by the Dietrich brothers of Domaine Achillée to help organic growers transition to natural winemaking.
- The wine is bottled with zero added sulfites, keeping total SO2 levels naturally below 10 milligrams per liter.
- Each batch or 'lot' features a slightly different blend of Alsatian grapes, making every release a unique expression.

## Food pairing

The aromatic intensity and light tannic grip of this skin-contact wine make it an exceptional partner for complex, spiced, and textured dishes. The natural acidity cuts through rich proteins like pork and duck, while the exotic fruit and floral notes beautifully complement the sweet-and-savory profiles of North African and East Asian cuisines without being overpowered.

## Wine making process

The winemaking process for Pépin Orange is rooted in minimal intervention and natural methods. Grapes are hand-harvested from certified organic vineyards. In the cellar, the fruit undergoes spontaneous fermentation using only indigenous yeasts, with no temperature control or chemical additives. The skin-contact maceration is relatively short, typically lasting between two to seven days, which extracts a delicate orange hue and gentle tannins without overwhelming bitterness. The wine is aged for approximately eight months, with a portion resting in stainless steel vats to preserve freshness and the remainder in large neutral oak foudres to add texture. It is bottled unfined, unfiltered, and with zero added sulfites.