The Dietrich family has farmed in Scherwiller since 1600. For most of those four centuries, they grew grapes and fruit and sold them to someone else. Their father Yves changed the trajectory — not by making wine, but by changing the farming. He converted to organic in 1999 and earned Demeter biodynamic certification by 2003, decades before either practice became fashionable in Alsace. He kept selling to the co-op. The grapes were biodynamic. The wine they became was not.

Jean trained as an enologist, working with Ostertag and Deiss — two of Alsace's most respected names — before coming home. Pierre studied business in Paris, then followed his brother back. Together they convinced their father that grapes this carefully grown deserved to become wine on their own terms.

The estate spans eighteen and a half hectares across a mosaic of gravel, sandstone, clay, granite, and schist — all seven traditional Alsatian varieties planted across them. Riesling and Pinot Noir dominate. Everything ferments with indigenous yeasts cultured in-house from their own grapes — sourdough starters, essentially, built from the vineyard's own microbiology. No additives during fermentation. Unfined, unfiltered. Sulfur in homeopathic doses at bottling, if at all.

The domaine is named for yarrow — Achillea millefolium — a plant central to biodynamic preparations, valued for its antifungal properties and its role in distributing sunlight evenly across a vineyard. The Revue du Vin de France named them Producer of the Year in Alsace in 2020, four years after their first bottling.

Pierre also founded Pépin, a natural wine négociant, in 2021. The impulse was the same one that built the straw cellar: if you're going to do something, build it from the ground up.

The straw holds. The temperature never moves.