Gregor and Benedikt — two brothers — founded a winery in Franconia (Alzenau). Without any family background in wine, but driven purely by passion, we leased one hectare of vineyards in 2021. Today, we cultivate two hectares of vineyards and a meadow orchard with old, never-sprayed apple trees. Our mission is to preserve the cultural landscape and the historic vineyards.
Benedikt has worked with top sparkling wine producers in Germany and Champagne during his apprenticeship and technical studies.
Gregor, a trained carpenter with a passion for working in the vineyard, is now a part-time winemaker.
Our grape varieties include Pinot Noir, Pinot Meunier, Pinot Blanc, Chardonnay, and Riesling. We have a deep passion for sparkling wine made using traditional bottle fermentation.
All grapes are hand-picked.
In the cellar, we only work with spontaneous fermentation and spontaneous malolactic fermentation. We take nothing from the wine and add nothing to it — only a small amount of sulfur when necessary.
Our wines mature for at least 10 months in previously used wooden barrels in our vaulted cellar.
Working certified organic is important for us – out of conviction.
Living soils through cover crops, biodiversity, and minimal use of machinery.
With sowing we want to improve the soil. Compost to build up humus, and tall vegetation to support wildlife.
Our terroir is defined by a unique type of slate (Glimmerschiefer), steep vineyards, and old terraces. Our mission is to preserve this ancient cultural landscape.
The man-made cultural landscape, the vineyards, still provides a certain level of biodiversity, despite being a monoculture.
Because there has been just little land consolidation, we still have stone pils between the vineyards, trees and bushes, as well as terraces and steep slopes.
Our plots are located in Alzenau-Michelbach (Apostelgarten) and Alzenau-Wasserlos (Schlossberg).
We do all the work ourselves: hand-picking,
pressing, filling, disgorging.
Well, not entirely on our own — we can only manage
it with the help of our family and friends.
Winemaking is community ♥
We produce two still wines, Riesling and Pinot, a PetNat and sparkling wines.
All wines are spontaneously fermented, unfiltered, and harvested by hand.
Our wines are available in limited quantities.
Our sparkling wine grapes grow on slate soils, topped with a fine layer of clay. Pinot Noir, Pinot Meunier, and Riesling come from vines with more than forty years of age, while only our Pinot Blanc and Chardonnay are younger.
Crafted according to the méthode traditionnelle, our approach begins with hand-harvesting, gentle pressing, and a strict separation of the cuvée and taille. All base wines ferment spontaneously in oak barrels, remaining on their full lees until the summer of the following year. Malolactic fermentation is also spontaneous. Throughout the entire process, we refrain from adding sulfur.
Each wine remains on the lees for a minimum of 24 months before disgorgement, ensuring finesse and elegance.
Pétillant Naturel — or méthode rurale — is an old style of sparkling-wine production. Our Pet-Nat is made from 80% Pinot Blanc and 20% Pinot Noir. Near the end of fermentation, the fermenting wine is filled into sparkling-wine bottles. The wine finishes fermenting to dryness, and the carbon dioxide remains trapped in the bottle. After one year on the lees, we disgorge our PetNat. We add no sulfur.
The barren mica slate soils of the Michelbacher Apostelgarten give our Pinot Noir a refined and precise acid structure. Low yields and meticulous hand-harvesting are essential to our work. Fermentation with a high proportion of whole clusters, followed by gentle pressing and maturation in barriques. After 16 months, the wine is bottled with only a minimal addition of sulfur.
The Michelbacher Apostelgarten is renowned for producing exceptional Rieslings. Its barren slate soils, steep vineyards, south-faced and cool nights allow the grapes full ripeness while preserving their vibrant acidity. Hand-harvesting, careful pressing, spontaneous fermentation, and 16 months of aging in barrel allow the wine to express the terroir. We bottle our Rieslings with just a small dose of sulfur.
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DE-ÖKO-022
organically certified viticulture
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