This Pétillant Naturel marries 70% Regent with 30% Bacchus, creating a crisp, refreshing wine with good acidity and a light, grapefruit bitterness. Both varieties are direct pressed before fermenting in steel tanks and blended together just a couple of days before bottling. With no disgorgement, the wine retains all its natural yeasts as well as the tartaric acid that naturally results from fermentation. Drink chilled and give a gentle inversion before drinking.

CX 2021 is made with Cartoixà Vermell, also known as Xarel·lo Rosado - a light, red-skinned variety autochthonous to Catalonia. The grapes spent 90 days on skins, creating a wine that’s hard to categorise but falls somewhere between an orange and a rosé. Grapefruit, mandarin and a tiny bit of apricot. Drink around 12 degrees with spicy noodles.

The youngest of the young wines from kleines gut, Vin de Soif is dangerously drinkable. Daniel and Frederike wanted to make a Beaujolais Nouveau style wine; a low alcohol wine to quench your thirst and satisfy your belly. The grapes were harvested over September and October, picked carefully by hand in order to catch them at their peak. The result is a light red with rosehip and hibiscus, soft tartness and very low tannins. Made with 60% Trollinger, 30% Pinot Noir and 10% Zweigelt, all of which were macerated for 5 days on their skins. Aged in steel and bottled in January this year: welcome this new delight from Württemberg. Drink slightly chilled as an aperitif or with a sausage and lentil dish.