Henri Natter
Key French Terms
Riquewihr's biodynamic pioneer who broke from the cooperative model in 1991 and reshaped a generation of Alsatian winemaking.
Henri Natter is a Demeter-certified biodynamic domaine based in Riquewihr, Alsace, founded in 1991. Specializing in low-alcohol, minimal-sulfite Rieslings from Grand Cru sites including Schlossberg, Natter influenced a generation of younger Alsatian vignerons toward natural and biodynamic viticulture.
- Founded in 1991 in Riquewihr, Alsace, breaking from the cooperative model
- Demeter-certified biodynamic, converted in the early 2000s (around 2003)
- Specializes in dry Riesling with near-zero sulfite additions
- Produces lower-alcohol Rieslings at 12-13% ABV
- Works with Grand Cru vineyard parcels including Schlossberg
- Produces approximately 50,000 bottles annually
- Mentored by biodynamic pioneer Nicolas Joly
History and Origins
Henri Natter established his independent domaine in Riquewihr in 1991, a deliberate break from the cooperative model that dominated Alsatian wine production. This independence gave Natter the freedom to pursue a distinct vision for his wines. In the early 2000s, he converted his vineyards to biodynamic viticulture, earning Demeter certification around 2003. Mentored by leading biodynamic advocate Nicolas Joly, Natter became one of the early proponents of natural and minimal-intervention winemaking in Alsace.
- Founded in 1991, independent of the Alsatian cooperative system
- Biodynamic conversion completed in the early 2000s, Demeter certified around 2003
- Mentored by Nicolas Joly, a leading figure in biodynamic wine
- Influenced a generation of younger Alsatian vignerons toward biodynamic and natural wine production
Viticulture and Winemaking
The domaine works with Riesling on limestone-rich soils in a cool Alsatian climate, with access to parcels in prestigious Grand Cru sites including Schlossberg. Biodynamic farming guides all vineyard work, and the winemaking philosophy follows a minimal-intervention approach: natural fermentation, near-zero sulfite additions, and restrained alcohol levels. The resulting Rieslings typically reach 12-13% ABV, presenting a pure, tension-driven style that reflects both the terroir and the farming philosophy.
- Riesling grown on limestone-rich soils in a cool climate
- Grand Cru parcels include Schlossberg
- Natural fermentation with near-zero sulfite additions
- Rieslings bottled at 12-13% ABV for freshness and precision
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Open in the app →Influence and Legacy
Henri Natter's impact on Alsatian winemaking extends well beyond the 50,000 bottles produced annually at the domaine. By championing biodynamic viticulture and minimal-intervention cellar work from an early stage, Natter helped shift the broader culture of the region toward natural wine production. His work mentoring younger vignerons created a ripple effect that contributed to Alsace's reputation as one of France's most progressive regions for organic and biodynamic farming.
- Pioneered natural and minimal-intervention winemaking in Alsace
- Mentored younger Alsatian vignerons toward biodynamic conversion
- Contributed to Alsace's broader shift toward the natural wine movement
- Produces approximately 50,000 bottles annually
Dry, precise Rieslings with taut acidity, mineral depth from limestone soils, and restrained alcohol. The minimal-sulfite, naturally fermented approach yields wines with textural vitality and clear Grand Cru site expression.
- Henri Natter Alsace Riesling$25-35Entry-level Riesling showing the domaine's minimal-intervention style: dry, precise, and minerally driven.Find →
- Henri Natter Schlossberg Grand Cru Riesling$55-75Grand Cru Schlossberg expression from limestone soils, biodynamically farmed, with natural fermentation and minimal sulfites.Find →
- Founded 1991 in Riquewihr; deliberately independent of the Alsatian cooperative system
- Demeter biodynamic certification achieved around 2003 following early-2000s conversion
- Riesling specialist working Grand Cru parcels including Schlossberg on limestone-rich soils
- Winemaking defined by natural fermentation, near-zero sulfite additions, and 12-13% ABV alcohol levels
- Recognized for influencing a generation of Alsatian vignerons toward biodynamic and natural wine production