Bacchus 40 %, Sämling (Scheurebe) 25 %, Muscat 20 %, Sylvaner 15 %. Whole-bunch maceration in clay amphora for 9 months yields a textured wine with notes of apricot, cantaloupe, and lemon and a crisp acidity.

Classic, tangy cider pressed from old and unique apple varieties. 

Fruit from 60-year-old vines gets basket-pressed and the juice sits on lees for 10 months before bottling. A slight edge of smokiness gives this wine's crisp fruit profile an added layer of complexity.

Fresh, zesty, invigorating rosé from marl and limestone soils in Franken, Germany.

This wine has a dry lime vibe from Sylvaner and Muller Thurgau grapes that's super refreshing.

A good value and enjoyable Riesling if you want a bit of sweetness, which, at 25 grams of residual sugar per liter with about 7 grams of acid, is not at all cloying.

Mosel Pinot Noir Rosé with excellent acidity and grapefruit, orange zest, and thyme aromas.

Elegant and fruity dealcoholized German Riesling from Johannes Leitz.

Elegant and fruity dealcoholized Sparkling Riesling from Johannes Leitz.

Elegant and fruity dealcoholized Sparkling Rosé from Johannes Leitz.

Grosses Gewächs (Grand Cru) Riesling from the Stettener Pulvermacher hill's Berge parcel. These are the oldest vines on the top of the hill, worked entirely by hand and horse. The wine is given a 3 week maceration for depth and concentration and shows graceful acidity with mint aromas and lush fruit.