This orange wine cuvée is made with grapes, which are mostly planted together in the vineyard. Two-thirds of the grapes are left with their skins for two weeks to ferment, which adds some good structure and tannins (the bitter stuff) to the wine. The Riesling and Silvaner juices are added after the initial skin fermentation, and then all are left for 10 months in barrels. This makes it a flexible food wine which you can have with spicy Chinese food, but also with a simple roast chicken.
The grapes for this sparkler were handpicked at the end of August. After directly pressing the juice, it got to ferment for a couple of weeks and was put into bottles in September. They were then moved to Berlin and left to finish fermentation and age for at least six months. Before they were sold, the Brand brothers came to Berlin to help with disgorging (getting rid of the sediment in the bottle). The outcome is the ultimate example of freshness, not what you necessarily expect from a "Müller." Of course, you can have this as an aperitif with salty snacks, but this will work very well with creamy pasta or a cheese plate.
This Syrah, which was also the first one Marcin ever made, grew on limestone in the area between Noto and Pachino in Contrada Buonivini. After the harvest by hand, it was first crushed and left to ferment for two weeks with the skins. Following this initial phase, it was then filled into stainless steel tanks to ferment and age for 18 months. During the waning moon of March 2019, it was bottled (with a little sulfur) and left to rest before shipping. Herbal aromas and spices will greet you first, followed by raspberries and more red fruit. Acidity and alcohol are well balanced, and with a little bit of chocolate, in the end, this is the ultimate comfort wine for gloomy February days. This should work well with many slow-cooked dishes, with or without meat.