The Drei Freunde (translating to “three friends”) was our skin-contact blend that became Wilde Meute. The defining varieties are Bacchus and Silvaner with a splash of Müller-Thurgau for the finishing touch. Bacchus, an aromatic crossing of Silvaner and Riesling, gets destemmed, stays on the skins for about a week and tends to finish fermentation in stainless steel where it stays on the full lees for the next ten months. Silvaner and Müller-Thurgau get vinified the same way but continue their journey after fermentation in Franconian oak.
While the light Bacchus contributes a citrusy tartness to the blend, the Silvaner provides a herbal body and a mineral backbone. A small batch of Müller-Thurgau always brings some great reduction to the game which suits the final blend just perfectly.