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Hannah comes from East Friesland, Raffael learned in Burgundy (which you can tell from the style). The father delivered the grapes to the cooperative. Now he has handed over to his two sons, who are handing over the winery (not in a dispute, but simply because everyone wanted to do something of their own) and Raffael immediately switched to organic. He continues to supply around 5 hectares to the cooperative, but he uses around 2 hectares for his three champagnes. 2015 was the first vintage with just 5000 bottles. There should be a few more over the years, but in the end it shouldn't be more than 15,000. That is the amount that you can and want to produce with the small team.
Everything without dosage and either without SO2 or as little as possible. The grapes are picked when they are ripe. The base wines are partly fermented in stainless steel and partly in barriques. Then stored in barrels from Burgundy.
The style is out of the ordinary! Not tight and sparse, but vinous, juicy, full-bodied, grabs and never lets go. This is burgundy with pearls. The rosé in particular is more of a (light) pinot with "bubbles". The champagnes go perfectly with the food, which can also be a bit heartier.
Organic certification: FR-BIO-01