Opp Nat was first made in 2018, Agustin’s first natural wine and one that has gained a loyal following over the years. For this 2024 vintage, the grapes are harvested from the cooler sites that produce grapes with higher acidity, better suited to sparkling wines. It was a great harvest, not too hot, and perfect for the fresh aromas and well-balanced acidity that set this wine apart. 50/50 of each variety, the Riesling was pressed in whole bunches and the Scheurebe destemmed and macerated to extract the aromas of the fruit. After a few weeks in stainless steel, the fermenting wines were blended and bottled in November, capturing the delicate bubbles before further ageing in the bottle. A delightfully refreshing, crisp pét-nat with bright acidity and low alcohol. Gooseberry on the nose, a whole array of citrus fruits on the tongue and a long finish. Drink chilled with fries and miso mayo.

Known in the previous vintage as ‘Steinmergel’, with a little Kerner alongside the Riesling, this wine was reborn after Daniel and Fredi received a legal warning that the name was firmly off limits. ‘Riesling Village vom Mergelstein’ emerged, highlighting the marlstone that the wine is deeply connected to and focussing fully on Riesling grapes. The area here is a geologist’s paradise; marl (Mergelstein), clay (Keuper) and sandstone (in this case, Schilfsandstein) date back millions of years to the Middle Triassic period. The sea has since turned to stone and the vines root in diverse soils, drawing the mineral components which make this wine so tantalising. The grapes were harvested from five different plots, from vines ranging from 15-60 years old. Some were direct pressed, others left overnight on the skins, and the majority were fermented in oak barrels with just one, 600l stainless steel tank used. Aged for 12 months on full lees, it was bottled with 10mg/l of sulphur, just in time to free up the barrels for harvest ’24. Juicy and soft on the nose, this wine becomes focussed, fresh and animating on the palate, with distinctive minerality and a satisfying saltiness. Drink chilled.

Fusion ’23 comes from two different sites; a granite hillside and a century-old plot planted on loamy soil composed of sand, silt and clay. These older vines were planted by Eric’s grandfather, their roots reaching deep into the complexities of the soil. The grapes were harvested and pressed at the same time, before vinification in stainless steel and nine months on the lees. The granite gives this wine straightness, minerality and acidity, along with the lemony vibe typical of this variety, while the silt aspect adds more backbone and power, making it a great match for spicy chicken and coriander. Drink chilled.