When you follow the tree of Andreas Mann's family, it goes back to 1699 in Eckelsheim. They've been making wine and running a farm for about the same time and since 2000 solely focus on wine. During his business studies, Andreas decided he wanted to get into wine, and since 2017 he's making wine together with his family. After a couple of internships at Gutzler and Wagner-Stempel, he formed his idea of what wine he wanted to make. Of the 11 hectares, which are all organically farmed, five are now used for his own natural wines. Since he started drinking natural wine, he doesn't want to go back and is now finally making his full line of very precise wines.
The varieties which go into this slightly orange wine are very typical for the region, which Andreas hopes showcases the potential of the vineyard. After the harvest, the grapes ferment on their skins for a while until they are pressed and go into wooden barrels where they finish fermentation for one year. After opening, the wine has oxidative, herbal, and apple aromas, which are followed by flavors of citrus and dried fruit in the mouth. With its nice acidity, it will work well with many Asian foods. For example, I just had it with Vietnamese pancakes (Bánh xèo).