Germany

Lively, unique and authentic orange wine. Vines are about 30 years old and have been farmed organically for 20 years. The destemmed grapes always ferment quick being pumped up with nutrition and surrounded by diverse wild yeast populations. In 2017...

In this region Silvaner is the primary grape, and this is an extended skin contact version of that grape, making for a very mineral and earthy orange wine. The bunches were destemmed and the grapes fermented for 5 days before being pressed and put into...

2019 Silvaner Andi describes this Silvaner as "oldschool": picked by hand, stamped with feet and after four days, skin-contact was developed in the wood. This interesting interpretation by Silvaner shows how versatile this Franconian grape variety is...

2019   Bacchus, Silvaner, Müller-Thurgau, and Scheurebe Lush pear and wildflowers on the nose pair with a textured and vibrant palate packed with honeysuckle and guava. Andi follows the same process for each of his whites: grapes initially...

1989 riesling While the winery has been named Carl Ehrhard since its founding 150 years ago, in 1963 Carl’s father, who, as the third child, did not inherit the name Carl (which was always passed onto the first son), renamed the winery Geschwister...

2017SilvanerStephan Kraemer and his family tend 70 hectares of crops (grains, vegetables, sunflowers) and also care for cows and bees. On top of this they have four hectares of vines between two locations: Tauberzeller Hasennestle and Röttinger...

The name comes from the Mosel dialect and means “small chestnut grove”. This refers to chestnuts that were once brought and planted by the Romans. The location is a little higher, airy and open far to the south, and the grey slate gives the...

2019  100% Grauer Burgunder Grape: 100% Grauer Burgunder Farming: Organic Vine Age: n/a Soil: Calcareous clay Altitude: n/a Harvest Date: September 29th Fermentation: 8 weeks; 80% stainless steel, 20% barrique; spontaneous with temperature...

riesling 2017 From now 24 year old vines grown on gray slate, the soils are rejuvenated every five years with fresh compost; the grapes are handpicked around October 15 and sorted selectively. The grapes are then moved to the press where they are pressed...