Sven Enderle and Florian Moll have a cult following for their reds or, more specifically, outstanding Pinot Noir from ancient vines. They met in school and recognized they have the same approach to winemaking and started in 2007 to realize their dream of owning a winery. Slowly they bought land on the slopes of the Black Forest, which the conventional wineries didn’t want anymore and ended up with very old and beautiful vines. They farm about six hectares, some organic and some biodynamic with the most care. Due to the small amounts they make, the wine is being allocated, and it is usually gone very quickly.
The grapes for this white wine are destemmed and pressed, except for 20 percent whole berries, which are kept in the juice and will continue to ferment. Everything, including the skins, will stay for 10 months in amphoras with the lees (dead yeast) until the wine is bottled. This whole process gives this an attractive light orange wine touch, while still keeping most of its freshness. It's less flowery than your usual Müller-Thurgau and has more aromas of apple peel and pear. That juiciness continues further once you start drinking this bottled joy. This one works well with many fish dishes and grilled vegetables.