Naturweiss 2024 is a vibrant blend of 85% Riesling, 10% Silvaner with a touch of Ehrenfelser, the grapes were crushed by foot before a 24 hour cold maceration, followed by malolactic and wild flor fermentation. Matured in barrel for a year, it’s a fresh and complex wine with intense acidity. Serve chilled in a small glass.

As for Schlado, it stands for ‘Scheiß langer Donnerstag’, a reference to the introduction of Thursday late night shopping in Germany which employees, clearly, were unimpressed by. A well-earned glass after a long day, or simply a joyful bottle alongside dinner – great with mushrooms, radicchio, sweetbreads or sausages. Made with 55% Regent, 25% Domina, 10% Pinot Meunier (Schwarzriesling), 5% Pinot Gris (Grauburgunder) and 5% co-planted PIWI varieties, it was aged in stainless steel and barrel, with a micro dose of sulphur pre-bottling. Drink slightly chilled.

Each vintage sees a slightly different version of this signature wine, depending on the shifting weather and the quantity of fruit that year. Working adaptively, Emilie adjusts her methods and maceration times in response, always producing wines without any additives or sulphur. E.T. 2022 is a co-fermentation of three traditional varieties: Cartoixa Vermell, a white grape with a reddish skin, Parellada, often used for sparkling wine, and Ull de Llebre, known elsewhere as Tempranillo. Whole bunches are macerated for two weeks in direct press juice, before around ten months in fibreglass. Lively and with slightly bitter, herbal notes, it’s a wine to drink with friends – delicate and with a free soul, it evolves quickly once opened. Drink slightly chilled.