The Mann family started farming in Eckelsheim in the 17th century with a mixture of crops, vines and livestock. 11 hectares of clay-loess and lime driven soil were enough to inspire Andreas Mann’s father and grandfather to convert the farm exclusively to winemaking and in 2014 Andi started making his own wines. Growing up, Andi had little inclination to follow the family tradition but when his studies in Management and Economics took him to the city, he realised the beauty of winemaking and all that it had to offer. Of the 12 hectares, 5 are now used for his own natural wines. Andi has an open and intuitive approach which leads to close observation of his vines in order to represent their character in the glass. He also hopes to eventually close the circle - returning the vineyards to the farm they were originally part of, with all the diversity that entails.
The grapes for this cuvée come from 25 year old, organic vines (the winery is certified organic since 2018, but Andi has treated his vines organically since he began making wine). The grapes are fermented on the skins in stainless steel without any punchdowns, and pressed gently with a membrane press. The wine is aged in a Doppelstück, a 2400 litre barrel, as well as some additional small barrels. This wine greets you with a spicy, cherry nose and a hint of peach leaves, followed by more cherry on the tongue. The earthiness is well balanced by silky tannins and pomegranate. Excellent with Middle Eastern food, but utterly quaffable on any winter’s night.