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2Naturekinder - 'Drei Freunde' - Müller Thurgau, Bacchus, Silvaner - Kitzingen, Franken, DE - 2019
2Naturekinder - 'Drei Freunde' - Müller Thurgau, Bacchus, Silvaner - Kitzingen, Franken, DE - 2019
Load image into Gallery viewer, 2Naturekinder - 'Drei Freunde' - Müller Thurgau, Bacchus, Silvaner - Kitzingen, Franken, DE - 2019
Load image into Gallery viewer, 2Naturekinder - 'Drei Freunde' - Müller Thurgau, Bacchus, Silvaner - Kitzingen, Franken, DE - 2019

2Naturekinder - 'Drei Freunde' - Müller Thurgau, Bacchus, Silvaner - Kitzingen, Franken, DE - 2019

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Notes from the Nature Kids…. **How we made it** The top three planted varieties in Franken are Bacchus, Müller-Thurgau and Silvaner. Kind of logical playing with a blend. The previous vintages have been reflecting the growing conditions of each season and so does this one. 2019 was a terrible year for Bacchus with sunburn and heat damage destroying the majority of the yield. The star role of the 2019 blend has been taken by Silvaner. The three wines going into the blend were fermented and aged separately but similarly: semi-carbonic maceration for a week (whole bunches included only for the Bacchus), pressed and fermented & aged in steel (Bacchus, Müller-Thurgau) and big old oak barrels (Silvaner). **Fact sheet** Varieties: Bacchus (28%), Müller-Thurgau (14%), Silvaner (58%) Locations: Kitzingen, Theilheim Soil: Shell limestone Harvest: September 2019 Blended & bottled: July 2020 Alcohol: 11 % Acidity: 5.7 g/l Residual sugar: 0 g/l Total SO2 (nothing added): 5 mg/l --- # About Hello! This is 2Naturkinder: Melanie Drese and Michael Völker. Our (urban) family winery was founded in 1843 in the northern part of Bavaria on the river Main. Since 2012 we have turned it upside down: all of our 7ha are farmed organically, the juice becomes wine without additives and gets bottled without fining, filtering and – despite our _Vater & Sohn_ blend – no added sulfites. Over the years we’ve developed from this parametric understanding to a much more holistic one. Soil to us is a living being. Together with the whole ecosystem it is part of us as we are part of it breathing the oxygen that the plants produce, attaching yeast from our fingers to the leaves of the vines, enabling the roots to connect to the mycorrhiza network to access nutrition that ends up in our body with the wine we drink. So how did we get there? After dedicating many years at university to Jewish studies (Melanie) and philosophy (Michael) we worked in science publishing for six years – in Heidelberg, Regensburg, London and New York. Drinking wine in the big wine cities abroad we had our first bottle of natural wine more or less by accident. It was _Boire Tue_ from Pascal Simonutti. It took us a while to understand why this wine and all the bottles we purchased the weeks after tasted so different and caused such an emotional response. Over time we learned that it was the lack of additives, filtration and often SO2. And we totally got addicted. Around that time it was time to make a decision about how to proceed – or if at all – with Michael’s parents’ [winery in Kitzingen](http://www.voelkerwein.de/ueber-uns) which has been in family hand since 1843. It was clear that we wouldn’t make any other wine than the wines we’d fallen in love with. It was also clear that it would be hard to sell it side by side with the conventional wine to the winery’s customers. So we needed new customers and we needed a name. And after many brainstorming nights & bottles _2Naturkinder_ was born. … There’s not enough room to share it all here. Check the website here: https://2naturkinder.de/about/
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