Notes from the Nature Kids!
**How we made it**
With the 18 vintage we’ve moved the Fledermaus to a new level and 2019 is a more than worthy successor. The big barrel of our loveliest Müller-Thurgau met a tank of Silvaner and a splash of Riesling. All direct press, no skin contact.
In 2014 we took over a Müller-Thurgau-vineyard from a colleague. There is a neat cottage in the middle of it which just looked like a perfect home for bats. Together with [local bat hero Christian Söder](https://www.facebook.com/Flederm%C3%A4use-in-Kitzingen-173105289527862/?fref=ts) we developed the idea of a cycle: we get guano from local bat colonies – a wonderful fertilizer. In the vineyard we have several bat boxes installed to offer opportunities for those lovely animals to hang out. In return we give a share of the revenue back to the bats via the _[Landesbund für Vogelschutz.](http://www.lbv.de/index.html) _The bat on the label is the [grey long-eared bat](https://en.wikipedia.org/wiki/Grey_long-eared_bat) which has become very rare in our area. It’s also incredibly cute and we want to help it stay around.
The blend grew out of this vineyard though and contains our best direct press Müller-Thurgau and Silvaner with a splash of Riesling.
Variety: Müller-Thurgau (60%), Silvaner (28%), Riesling (12%)
Soil: Shell limestone
Harvest: September 2019
All direct press
Malolactic fermentation and aging on the lees in steel (Silvaner, Riesling) and big oak (Müller-Thurgau)
Bottled: July 2020
Acid: 5.7 g/l
Total SO2 (nothing added): 6 mg/l
Residual sugar: 0 g/l
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/