Pure! on a trip to Champagne. We visit - and, of course, taste at - three Champagne houses. We choose the purest bubbles. For Winelife, Jeannette van Mullem highlights the visit to Erick Schreiber. He is the pioneer in making biodynamic champagne.Text and image: Jeannette van Mullem, Pure! dining out
Back in 1990, Erick Schreiber started making biodynamic champagne. In the village of Courteron, you can go for a tasting. The combination of a one-and-a-half-hour bike ride through the vineyards and a champagne tasting is special. Luckily on an electric mountain bike, as the area is quite hilly.
Along the way, Erick shows us the difference between the conventional and the biodynamic way of making champagne. The BD way involves seeing flowers and insects, such as butterflies, in the vineyard. He also shows us the difference (and smells!) between a handful of soil he takes from two opposing vineyards. You hardly smell the sprayed soil, while the unsprayed soil has a strong earthy smell and is full of life.
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