Null Ohm Weiß ’22 is made with 40% Chardonnay and 60% Pinot Blanc, aka Weissburgunder. The grapes are harvested from different plots and at different stages, creating a delectable balance of freshness, structure and ripeness. It’s a wine which reflects the Kissingers’ philosophy and the region itself, including all the terroirs the winery works with: loess, chalk and clay. Aged for 10 months in the barrel and given one month in inox before bottling, it’s a crisp wine with intense acidity and, in Moritz’s words: ‘the ID of Ulversheim’. Drink around 8 degrees with corn doused in butter and salt.

Iena ’22 is 100% Lambrusco Grasparossa made with 5 days maceration. Most pét nats are bottled during the first fermentation in order to retain CO2 but Luca took a different path which he believes gives his sparkling wines less stress, more balance, and greater finesse. Luca let the first fermentation run its course, creating a still wine which was left to age in concrete tanks over the winter. Come June he bottled Iena, adding frozen must (saved from the same wine) to start a second fermentation in the bottle. A dry red wine with fine bubbles, flavours of dark red berries and soft, subtle tannins. Perfect with pizza or a hearty antipasti platter. Drink chilled.

Vinum Bibo ’21 is the result of a two week, semi-carbonic maceration of Gamay with 30% of the grapes destemmed and placed in the tank in layers, alternating with whole bunches. The grapes were harvested from a friend’s old vineyard in Saint-Germain-des-Nouelles (south Beaujolais), cultivated by horse and rich with granite. This wine is a great expression of the freshness of Gamay, light and easy to drink as an aperitif or with a cosy dinner of roasted beets as autumn sets in. Enjoy at 11-13°.