HERE YOU WILL FIND EVERYTHING YOU NEED TO KNOW ABOUT WINES AND NATURAL WINES
WORK IN PROGRESS :)
We always send Monday and Wednesday afternoons. In Germany you will usually get your delivery on Tuesday or Thursday. Depending on the volume of parcels, it can sometimes take a day longer. We deliver all our packages with UPS, and they are CO2-neutral.
In Europe delivery usually takes 2 days, so your wine will be with you on Wednesday or Friday.
UPS only delivers Monday through Friday and makes up to 3 delivery attempts.
You are welcome to pick up the wine you have ordered from us in the cellar in Munich. We are usually to be found on Monday and Wednesday between 4:00 p.m. and 6:00 p.m., but the best thing to do is write us one shortly beforehand E-mail. Our warehouse is centrally located in Munich: At inlet 4. Between Viktualienmarkt and Gärtnerplatz.
Since not everyone is ready for the funky wines, our Wyldness Level should help you find the perfect wine for you. We have categorized the wines into 5 levels.
- Not Wyld - classic wine.
- Minimal Wyld - but hardly noticeable.
- Medium Wyld - a good introduction to the world of wilder wines and tastes.
- Wyld - something for people who like to drink wilder wines with a bit of funkiness.
- Totally Wyld - rather for experienced "drinkers" and natural wine fans. Wild yeasts, cloudy wines ... the funky shit. (However, we always pay attention to cleanly produced wines).
Sulphide is a chemical additive that helps to stabilize wine.
Why does natural wine still have sulfites without adding sulfur (SO2)?
Grapes, like vines, naturally contain small amounts of sulfites. It's a bit absurd, but almost every wine must have the addition “contains sulfites” on the bottle. Even if no sulfites or only extremely small amounts were added.
Almost all of our winemakers work with very little or no sulfur during bottling. We think you can taste it! It makes the wine more digestible and easier to drink for allergy sufferers. Also, the hangover the next day is noticeably less :)
Here is an overview of the sulfites limit values for conventional, organic and biodynamic wines.
|Conventional wine||BIO - wine||Biodynamic wine|
|dry red wine |
(up to 5 g sugar)
|160 mg / l||120 mg / l||100 mg / l|
|dry red wine (over 5 g sugar)||200 mg / l||170 mg / l||100 mg / l|
|dry white wine / rose |
(up to 5 g sugar)
|210 mg / l||170 mg / l||140 mg / l|
|dry white wine / rose |
(over 5 g sugar)
|260 mg / l||220 mg / l||180 mg / l|
|Sparkling wine||235 mg / l||205 mg / l||180 mg / l|
We love orange wine, the 4th wine color. Simply put, Orange Wine is white wine or natural wine fermented on the skins (mash).
Orange wine, also called amber, is made with white wine grapes with long contact with the skin. This gives the wines a unique blend of the freshness of the white wine and the “grip” from the tannins that arise when the skin comes into contact with the skin (maceration), which otherwise only red wines have. With Orange wine, a super healthy grape material is a basic requirement, therefore all of our Orange wines are from biodynamic vineyards. The production takes place mostly in Amphorae, large wooden fudges or concrete eggs. The production is very labor-intensive, as the grapes stay on the mash for several weeks or months and have to be stirred by hand several times a day to create this unique taste.
Orange wines have a lot of history over 7000 years ago, wine was made that way. All wines in Europe used to be made this way and are now experiencing a renaissance.
The wines can be extremely different in terms of taste, smell and color. Especially varieties with reddish berries such as Pinot Gris or Roter Veltliner result in a strong orange-red. The mash fermentation gives more stability to oxidation. They are slightly astringent and have subtle aromas of baked apples, pears, nuts, caramel, figs, dried fruits and dates, but little fruitiness. Especially with bouquet varieties (such as Traminer and here above all Gewürztraminer, Muskateller, Sauvignon Blanc and Scheurebe) the typicality of the variety is retained quite well. The increasing popularity is shown by the fact that the “Orange Wine Festival” has been taking place annually in November in Vienna and Berlin for about 10 years.
Certified Organic farms may use the English expression "Natural Wine" (but not "Raw Wine"). These are for wines labeled in this way Enrich for the purpose of increasing alcohol, the Sweetening, as well as the addition of treatment agents with the exception of Bentonite and sulphurous acid inadmissible.
Natural wine: nothing in, nothing out.
"Fermented grape juice: grapes, grapes and more grapes, and the result is wine".
For us means Natural wine.As the name suggests, as natural as possible. In other words, to let the wine go its own way, from viticulture to the finished wine in the bottle. This creates the lively and exciting taste of natural wines, which differs from conventional wines. So get involved and you will be surprised, I promise! :-)
We have defined the following natural wine principles for ourselves:
- Biodynamic work in the vineyard
- Spontaneous fermentation without the addition of cultivated yeast
- Unadulterated, without the addition of "fining agents" (you wouldn't believe all the things that can be poured into conventional wine - here we write something extra about it)
- Unfiltered bottled - only naturally clarified
- Minimal sulfuruse up to max.25mg / l
For the term Natural wine., also called RAW Wine, there are no set rules yet. Most winemakers, however, agree that organic viticulture precedes the concept of natural wine. With organic cultivation, the focus is on healthy grapes, which requires extensive care of the vineyard. Which of course is also important for spontaneous fermentation to have intact and healthy cultures on the vineyard and in the grapes. At first it sounds simple and self-explanatory: “Read the grapes and let them ferment”. But if you start to take a closer look at the production steps, it quickly turns out that natural wine in its purest form is almost a miracle. A great balancing act between life in the vineyard, in the cellar and the bottle.
#lively #pure #genuine #authentic #natural #fantastic :)
Meditation wines are normally not consumed as a meal accompaniment, but rather with the necessary leisure "to be enjoyed alone". The well-known Italian wine author Luigi Veronelli (1926-2004) describes them as “Particularly multi-layered, unusual wines that are suitable to be enjoyed sip by sip by the fireplace on a long winter evening and to generate a bit of surprise, cozy warmth and happiness with every sip".
Decanting or actually called caraffing leads to more air in the wine.
We actually recommend all still wines for careers. About 30-90 minutes are good for almost every wine. This of course applies to red wine, but especially to orange wine and white wine, it really brings some wine to life.
Especially with Natural wines the supply of air is actually always good. You will notice that, even if you try a wine the next day there is a lot going on in terms of taste! Just give it a try.
You can actually use any vessel for decanting. We prefer it to be uncomplicated with our Erlmayer Decanter but you can also use a (clean) saucepan or a flower vase. We usually pour the decanting wine back into the bottle, so you can enjoy the beautiful bottle and allow yourself some air right away with the next wine of the evening.
Most of the principles of organic or ecological agriculture have existed since time immemorial. But the ecological awareness began to develop with the so-called "Life Reform Movement" in the 1920s.
At Biological Viticulture is aimed at avoiding the use of artificial, synthetic chemicals in the vineyard. The use of pesticides, herbicides, fungicides and synthetic fertilizers is restricted or prohibited in organic farming. Plant and mineral-based fertilizers are used to combat pests, improve soil health, build resilience and improve nutrient absorption. This creates positive conditions for useful soil organisms. The basis for healthy, resilient and strong grapes. Fertility essentially depends on the right combination of fertilization, soil and greening care.
Quality not quantity!
The ecological idea continues in the wine cellar, where less is more. Tradition meets modernity. Fermentation is carried out by many producers using Weinberg's own natural yeasts in the form of spontaneous fermentation, but this is not an absolute requirement. The use of Sulfur dioxide is kept as low as possible. Organic wines contain on average at least a third less sulphites than conventional wines. The minimum standard is the EU guideline for organic farming (2092/91), which specifies which aids may be used in the vineyard and in the cellar.
More and more winegrowers have understood that organic viticulture is the basis for better wine in harmony with our nature. The trend is heading in the right direction, up to 7 % of the world's wineries operate organically or are in the process of conversion. We hope there will be a lot more.
"RESPECT FOR NATURE"
Biodynamic agriculture is a special form of organic farming. It was developed in 1920 by the Austrian anthroposophist Rudolf Steiner.
The basis are traditional methods in which animal husbandry and mixed culture form the central aspect of management. Even more than in organic farming, the focus is on prevention rather than treatment. The farm is seen as an organism. People, animals, plants and the soil live in harmony with nature.
“It's time to wake up - the nature doesn't need chemistry to grow! Just a respectful coexistence! A give and take ”
The biodynamic approach is becoming increasingly popular in the wine industry. “Rightly! :) ”
In order to stimulate microbial life, natural plant-based preparations (yarrow, chamomile, nettle, etc.) and minerals (quartz) are used as fertilizers. The holistic approach sees the operation as part of the comprehensive solar system in which large celestial bodies exert considerable forces on each other (light, gravity, gravitation, etc.). These external factors have a decisive effect on life on our earth and this includes biodynamics.
Biodynamics continues in the cellar and the extra effort in the vineyard turns out to be a profit. The winemaker accompanies and controls the development of the Biodynamic wine. The physical or chemical intervention, as well as influencing the fermentation with pure yeast are not allowed. The healthier the vines, the better the harvested grapes and the less work is necessary in the cellar. This creates quality wines with a deep, complex taste that is shaped by the terroir. Uncompromised wines not grown in the laboratory!
All the work pays off in terms of taste: diverse, lively, natural, extraordinary and close to nature - BÄM - Enjoy! " "We are celebrating Biodynamic wines" and looking forward to the variety of flavors that lie ahead!
Biodynamic wines are subject to even stricter requirements than organic or ecological wines and are made by independent private organizations such as DEMETER, RESPECT BIODYN or ECOVIN controlled and certified.
For us, the focus is on the work of the Winemaker in the foreground and not the certification. That is why we also have micro wineries that do not have a seal but still work according to biodynamic principles.