Grapes: 45% Portugieser, 30% Dornfelder, 12.5% Merlot, 12.5% Bacchus
Viticulture: Natural Wine / Biodynamic vineyards
The grapes were party whole bunch fermented partly direct pressed. The juices then aged in large oak barrels 2400L for 1 year. Bottling without any filtration nor addition of sulphur.
Smashable, juicy red packed with strawberries and cherries. Plenty of acidity to keep it fresh.
Andi took over the family estate after studying winemaking at Geisenheim. His family have been making wine since 1699 in Eckelsheim. His wines are full of energy and he continues to put biodiversity at the heart of what he does. “For me, natural wines are about openness and intensity of taste, and that’s what I want to show with my wines. I want to produce wines that show where they come from, and if they can show that for a long time - that is my dream and my goal.”