Organically managed vineyards, yield reduction before the harvest, manual harvest, maceration and spontaneous fermentation on the stems for 4-6 weeks, then sedimentation 8 months and filling without filtration.

This type of winemaking is actually reserved for red wine. But in 2015 we also wanted to prepare three white wines in this way and show how much energy is in the grapes. Force of Nature is therefore not an easy drinking Müller Thurgau, but probably the most valuable thing you can show from this grape variety, without wood, focusing purely on the grape and its terroir.

Each bottle contains a small amount of fermentation yeast. It makes sense not to shake the bottles, but to taste the clear wine first and then later to bring the yeast, in which not only yeast aromas are stored over time, into play by stirring/shaking.

When you try it, you will quickly find that the four or three years of aging have brought the wine into a valuable, digestible and yet wild balance with exciting facets and well-integrated tannins and acidity.