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Riesling Bollenberg 2020 - Domaine Camille Braun
Domaine Camille Braun


  Alsace, France
ADD TO CART At your doorstep in 1 - 3 days

We found Alsace's diamond!


Why do we love it?
Exotic, fruity, and delicious, Riesling Bollenberg Domaine Camille Braun will make you love Riesling if you haven't already. Some things are classic, like Prosciutto with melon and delicious, white wines. If you have the melon then you have just found its perfect match.

All great wines are unpretentiously delicious and almost everyone enjoys them with the same warmth. Riesling by Domaine Camille Braun is one such wine, made by Christophe and Chantal in Orschwihr, Alsace. In 1960, 25-year-old Camille Braun, Christophe's father, founded his winery to make quality wines, in limited production based on the region's special terroir. Christophe and his wife Chantal have been at the helm of the winery since 2005. They have been involved in organic and biodynamic cultivation since 2011 and in recent years they have been making wines with minimal or zero interventions, according to the standards of natural winemaking. Their Riesling is a result of this philosophy, it ferments with indigenous yeasts and matures on its fine lees for several months until it is ready for bottling. The result is rich and peachy and shouts summer from the rooftops!

Riesling Bollenberg Domaine Camille Braun is a top expression of the variety, ideal to impress the whole gang!







Tastes Like

Riesling Bollenberg Domaine Camille Braun has pale lemon color and exuberant aromas of apricot, lime, green apple, peach, lemon, dough, and white flowers such as honeysuckle and chamomile. Hints of petrol and melon complete the impressive aromatic ensemble.

Delicious mouth with medium body and crisp acidity.

Technical stuff
Color White
Type Dry
Year 2020
Alcohol 13,5%
Origin Alsace, France
Variety Riesling
Aromas Apricot, lime, green apple, peach, lemon, dough, white flowers, honeysuckle, chamomile, petrol, melon.
Bottle Size 750ml
Barrique -
Serving temperature 10°C
Aging 7 years
Closure Cork
Organic Yes



Pair it with seared scallops with lemon sauce, melon with prosciutto, sushi, foie gras, or with risotto Milanese.

Orzo pasta with shrimps, finocchio and Arseniko of Naxos

600 g fresh shrimps

250 g orzo

150 g finocchio

50 ml. ouzo or white wine

50 g butter

40 g olive oil

1 teaspoon tomato paste

50 g Arseniko of Naxos

Fresh fennel

Freshly ground pepper



For broth

1200 ml. water

1 onion

1 carrot

2 cloves of garlic

1 sprig celery

1 sprig of thyme

1 bay leaf

4-5 black peppercorns



Peel the shrimps and remove the heads, which are put in a saucepan to prepare the broth.
With a knife, cut and remove from each shrimp the black intestine. Rinse and keep the shrimp aside.

Put in the pot with the shells and heads, all the above ingredients for the broth and boil for about 20 minutes. Pass the broth through a sieve and keep it hot.

For the orzo, finely chop the onion and finocchio into thin slices. In a large-sized pan, sauté in olive oil onions and finocchio until they are softened and then add the orzo.

Stir continuously and when the orzo is glistening, add tomato paste, pepper, wine and start adding the hot broth. Add it in 5-6 doses, stirring regularly with a wooden spoon.

When the orzo is nearly done and you have 1 dose of the broth left, add it along with the shrimp, season with salt and a little more pepper.

Stir for 3 minutes and remove from heat. Orzo must be juicy and thickened. Then add the butter and the Naxos cheese and finely chop finocchio's green leaves.
Dangle lightly and cover the pan. Before serving, stir and add to each plate some fresh fennel finely chopped.

- You can add 3-4 anise seeds for extra flavor and taste
- We prefer fresh shrimps but it is not necessary
- Alternatively you can use a spicy Gruyere
- Orzo can be made with other seafood such as shellfish, squid or cuttlefish
- Be careful to remove the orzo from the heat while it is quite juicy and al dente because ti tends to absorb the liquids and continue cooking
- You can add some sundried tomatoes


Eva Monochari

Food Blogger


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