All our grapes come from our organically farmed vineyards. All vineyards are either certified or in the certification process. If a wine is not labelled organic or in conversion it’s likely because a new vineyard didn’t make it in the certification process in time. The grapes from our own vineyards are harvested by hand. All 2Naturkinder wines are bottled without filtration or the addition of SO2 or anything else. The Vater & Sohn wines are roughly filtered an bottled with the addition of about 20 mg/l SO2. Any questions still unanswered? Please get in touch!
2016 Wilde Heimat
Bottled after almost 2 years of aging this partly skin-fermented Silvaner still is the big boy of our portfolio. From our steepest plot in Iphofen. Read more.
2017 Black Betty
A rosé made of foot-crushed Domina grapes, fermented and aged in an old 1200l oak barrel. Read more.
2017 Fledermaus Red
Our Schwarzriesling / Pinot Meunier dedicated to the bats who produce the guano we use as fertilizer. Read more.
2017 Kleine Wanderlust
The Kleine Wanderlust is made of Regent grapes, semi-carbonic maceration, aged in an old 2400l oak barrel. Read more.
2017 Drei Freunde
Our blend of Bacchus, Silvaner and Müller-Thurgau, each with a week of skin-contact. Read more.
2015 Wilde Heimat
The latest member of the Heimat family is our first seriously aged Silvaner to be bottled after 2.5 years. Stamped by the sun of our steepest spot and the long contact with the lees this is our strongest and wildest Silvaner yet. Read more.
Super pure, light and elegant Spätburgunder growing on shell limestone, still a baby but with the potential to age for a long time. Read more.
2016 Große Wanderlust
The second vintage of our most classy Regent can keep up with the debut vintage at all points. Round, a touch of fruits, a touch of oak and still light. Read more.
2017 Fledermaus White
The 2017 vintage of our blockbuster blend comes with 70% Müller-Thurgau and 30% Silvaner. Fresh, light and dangerously drinkable. Read more.
2017 Silvaner Pet-Nat
With 50% fermented on the skins the 17 vintage brings more tartness to the game. Roughly disgorged by hand. Read more.
2017 Bacchus Pet-Nat
A simple semi-sparkling Pet-Nat made of the super fruity Bacchus variety. Roughly disgorged by hand and a bit more colorful than the previous vintage. Read more.
2017 Vater & Sohn Silvaner
Classic Silvaner with a night of skin-contact, fermented and aged in big old oak. Read more.
2017 Vater & Sohn Müller-Thurgau
This fruity and very drinkable Müller-Thurgau is the classic sister to our white Fledermaus. Read more.
2017 Vater & Sohn Bacchus
A blend of two Bacchus batches, a healthy and a noble rot one. Fruity, zingy, intense but also super light. Read more.
2016 Heimat Silvaner
The 16 vintage comes with less maceration and more fermentation based aromas with a dark, elegant tannin structure. Read more.
2016 Kleine Heimat
The first vintage for this skin-fermented Silvaner growing on Keuper. Cold harvest, long maceration, enormously drinkable. Read more.
2016 Drei Freunde
A blend of Bacchus, Silvaner and Müller-Thurgau, each with a week of skin-contact. Read more.
With almost two days of skin-contact the 16 vintage is a bit darker and stronger but still thirst-quenching and complex. Read more.
2016 Black Betty
Made of Domina grapes with 1h of skin-contact this beauty sits between rosé and light red. Read more.
2016 Kleine Wanderlust
The classiest vintage so far. Full bodied but still super juicy. Read more.
2016 Silvaner Pet-Nat
The first vintage for this undisgorged Pet-Nat. A mineral, well aging Pétillant with some of the lees and tartaric acid in the bottle. Read more.
2016 Bacchus Pet-Nat
The first vintage for this undisgorged Pet-Nat. Including some of the lees and tartaric acid this Pétillant is butterflies in your mouth. Read more.
2016 Fledermaus White
The white sister of the red Fledermaus is a blend of 75% Müller-Thurgau and 25% Silvaner. More green than yellow fruits compared to the vintage before. Read more.
2016 Fledermaus Red
The red Fledermaus is a semi-carbonic Schwarzriesling / Pinot Meunier. It’s the second generation of this very popular vin de soif dedicated to the bats who produce the guano we use as fertilizer. Read more.
2015 Heimat Silvaner
Third edition of our flagship and the best wine we’ve made so far. 10 days on the skins with some of the juice removed upfront. Light but enormously dense and intense. Read more.
Gorgeous Spätburgunder / Pinot Noir grapes fermented slowly in our chilly yard and aged in 60-year old oak. Glouglou on a high level. Read more.
Finally we’ve made Pet-Nat work for us. And as it’s made from our bat-wine it has to be “Bat-Nat”. Slowly fermented Schwarzriesling / Pinot Meunier with a beautifully gentle perlage. Read more.
2015 Drei Freunde
A blend of the 3 most widely planted white wine varieties in Franken: Bacchus, Müller-Thurgau and Silvaner. Separately fermented on the skins for a week, blended with the full lees. Read more.
2015 Kleine Wanderlust
The worthy successor of our first red. A core of Regent aged in old oak with a splash of foot-stomped semi-carbonic Dornfelder. Dark colored, low alcohol – this wine is a surprise. Read more.
2015 Fledermaus White
The white sister of the red Fledermaus is a blend of 80% Müller-Thurgau and 20% Silvaner. And it’s also dedicated to the bats who produce the guano we use as fertilizer. Read more.
2015 Fledermaus Red
A new kid on the block is our semi-carbonic Schwarzriesling / Pinot Meunier, a vin de soif we really like to drink ourselves. It’s dedicated to the bats who produce the guano we use as fertilizer. Read more.
2014 Heimat Silvaner
The second vintage of what has become our fingerprint wine. Fermented on the skins for 10 days, lower alcohol but crispier acid than the vintage before. Read more.
2013 Große Wanderlust
The second barrel of our first red. Only the best grapes fermented on the skins for 20 days and left in old wood for 18 months. Read more.
2013 Kleine Wanderlust
One of two barrels of the 2013 Regent harvest, a young, light and fruity red. Read more.
2013 Heimat Silvaner
Our unique Silvaner was fermented on the skins for 8 days and has become a wonderfully complex orange wine. Read more.