• STORY: Orangewine= white wine, which is produced according to the classic method of red wine production (mash fermentation). The "normal" process for white wine would be must fermentation, i.e. without the skin. The primary fruit aromas are lost through the mash fermentation and the wines become individual and special. Most of the time, the wines are only minimally sulphured, not refined and in some cases not filtered. Orange wines are currently very trendy in Germany and are in demand in trendy gastronomy. Certainly not light fare, also something for 'freaks'.

• AGEING: spontaneously fermented on the skins for 33 days. No oenological interventions. Pulled off without pressing. Aging in very old barrels for 14 months on the whole lees, left to its own devices. Without pumping, unfiltered filled. Flonheimer Binger Berg "Böllenstück": The almost 30-year-old vines are in a cool plateau plot in the Binger Berg, which allows the grapes to ripen very slowly. Low loess soil cover, massively interspersed with limestone.

• AROMA: Red Traminer - is one of the world's original grape varieties. This Traminer is a representative of the orange wines; White wines that ferment on the mash. In the nose wonderfully herbal after thyme, rosemary and chervil. A wonderful amount of spice and complexity, becomes more and more flowery and fruity with honey, ginger, orange peel and the scent of flowers in the air.

• RATING: Again very herbaceous and juicy on the palate. Very structured and long with delicate tannins and acidity with limestone grip.

• SERVING RECOMMENDATION: Sushi, raw fish, scallops, vegetable paella with olives or fish, paella with calamares, goes well with all light summer dishes, seafood & Asian delicacies - solo too, of course!

Nico Espenschied is deeply rooted in Rheinhessen. While he let the wind of the great wine world blow in his face in Burgundy, Sonoma Valley or Burgenland, Nico learned that often enough things happen in the vineyard and cellar that are absolutely contrary to textbook opinion and that trust in nature is the most important thing. That's why he and his wife Laura trust their gut feeling and leave the last word to nature. They want their wines to be authentic and bring a little MORE home into the glass with each vintage. They separate their grapes from the juice late and press them very gently or not at all. Only the coarsest part is removed and the wine is left on the mother lees for a long time after spontaneous fermentation has taken place. If possible, no filtration is used. In the end, there are wines with a lot of hand and even more heart, of amazing maturity and individuality, which the Gault Millau is currently hailing as a "very strong piece of Rheinhessen". Orangewine = white wine, which is produced according to the classic method of red wine production (mash fermentation). The "normal" process for white wine would be must fermentation, i.e. without the skin. The primary fruit aromas are lost through the mash fermentation and the wines become individual and special. Most of the time, the wines are only minimally sulphured, not refined and in some cases not filtered. Orange wines are currently very trendy in Germany and are in demand in trendy gastronomy. Certainly not light fare, also something for 'freaks'.