A typical story of post-war Germany, the Jacoby family was involved with all kinds of agriculture and farmed half a hectare of vines initially. As they grew with the popularity of Mosel wines, they are now farming roughly 6 hectares, and the sons and the father are evolving and experimenting with their winemaking. Since the late 80s, they stopped using chemical fertilizers, and 10 years ago, they stopped using herbicides. Lenz, one of the sons, who first did a business school degree and later got into winemaking, just started trying out natural winemaking. He’s also reading and digging into bio-dynamics, which is still a tiny amount of people at the Mosel.
Another Riesling Pet Nat from the Mosel, after Purellus by Trossen and Piu Piu by Fio Wines. In October, this one was picked on a very steep vineyard called “Honigsack” and was partially pressed. The other part was macerated with the skins until both came together and were bottled. In the bottle, the fermentation finished, and it was not disgorged, so all the dead yeast is still in there. Lenz recommends keeping it upright and cool for two days before opening. This way, you have fewer explosions and less yeast in the glass. It brings cider-like qualities combined with some citrus and orange zest. Drink it like your favorite soda with a salty snack like mussels escabeche on potato chips.