2Naturkinder

 

Micheal Voelker and Melanie Drese spent many years working in other fields, traveling the world and living in Heidelberg, Regensburg, London, and New York. In 2013 they returned to begin taking over Michael’s father’s winery in Kitzingen in Bavarian Germany. Michael’s father is a long time winemaker, who in fact sits on the quality control board for the appellation, but has been very supportive of Michael’s desire to make wine without additives. They began to make natural wines under the 2naturkinder label as a side project for the winery, and since then have decided to fully expand the project to take over more of the winery’s production. Michael has a particular interest in bats in the vineyard, and a few of the labels are inspired by them. He obtains bat guano from a local nature conservancy, which he uses when fertilizer is required. He is also sponsoring a research project to fund the role of bats in the vineyard. 

2naturkinder.de


Heimat Silvaner — Back to the top

“Heimat means something like home, Silvaner is the most elegant and famous variety of our region, a variety from our home.”

Age of Vines: 30 years 

Yields: 40 hl/ha

Soil: Shell limestone

Varieties: Silvaner

Vinification Method: Grapes are hand harvested and destemmed. The juice ferments in 225-liter 6-year-old oak barrels for about 6 weeks without temperature control. The skins remain with the juice for about 10 days. The wine rests for about 9 more months in the same barrels, with very occasional battonage performed. The wine is not racked and is bottled unfined and unfiltered with zero addition of sulfur.


Weiße Fledermaus — Back to the top 

(Fledermaus is the German word for bat.)

Age of Vines: 30 years old

Yields: 60 hl/ha

Soil: Shell limestone

Varieties: Muller-Thurgau (80%0, Silvaner (20%)

Vinification Method: Grapes are hand harvested and destemmed, and the juice is pressed straight to stainless steel tanks. The juice ferments for about 6 weeks without temperature control. The skins remain with the juice for about 10 days, and the wine rests for about 5 more months in the same tank. The wine is not racked and is bottled unfined and unfiltered with zero addition of sulfur.


Kleine Wanderlust — Back to the top 

Kleine Wanderlust tech sheet

“Wanderlust is untranslatable 🙂 The joy of travelling. Klein means small (because there is also a bigger sister – need to differentiate).”

Age of Vines: 15 years (Regent), 30 years (Dornfelder)

Yields: 50 hl/ha

Soil: Shell limestone

Varieties: Regent (80%), Dornfelder (20%)

Vinification Method: Grapes are hand harvested and for the Regent the grapes are destemmed while the Dornfelder is left in whole bunches. The Regent is fermented on the skins for about 10 days and the Dornfelder is fermented semi-carbonically, foot stomped once a day for about a week. The wine ferments in wooden tank for about 4 weeks without temperature control, where rests for about 5 more months in the same tank. The wine is not racked and is left on the full lees for the duration, until it is bottled unfined and unfiltered with zero addition of sulfur.


Drei Freunde — Back to the top 

“Drei Freunde means Three friends. For the three varieties becoming friends in the blend.”

Age of Vines: 30 years

Yields: 60hl/ha

Soil: Shell limestone, Keuper (for the Muller-Thurgau)

Varieties: Bacchus (33%), Muller-Thurgau (33%), Silvaner (33%)

Vinification Method: Grapes are hand harvested and destemmed. The different varieties are fermented separately on the skins for about one week in 500-600 liter barrels. The wine is blended around March and goes into stainless steel tanks for elevage for about 9 months on the full lees. The wine is not racked and is bottled unfined and unfiltered with zero addition of sulfur.


Spatburgunder — Back to the top 

Spatburgunder tech sheet

Age of Vines: 35 years

Yields: 28 hl/ha

Soil: Shell limestone

Varieties: Spatburgunder (Pinot Noir)

Vinification Method: Grapes are hand harvested and destemmed. The juice ferments with some of the stems and the skins for about 3 weeks in 1400-liter wood vats for about 3 weeks without temperature control. The wine rests for about 9 months on the full lees. The wine is not racked and is bottled unfined and unfiltered with zero addition of sulfur.


Rote Fledermaus — Back to the top 

Total Production: 3400 bottles

Age of Vines: 30 years old

Yields: 40 hl/ha

Soil: Shell limestone

Varieties: Schwarzriesling (Pinot Meunier)

Vinification Method: Grapes are hand harvested some are destemmed to ferment in fiberglass tanks without temperature control. Because of the mix of clusters and destemmed grapes this is effectively a form of semi-carbonic fermentation. The wine rests in tank for about 5 months and is then transferred to bottle. The wine is unfiltered and unfined and zero sulfur is added.


Bat-Nat — Back to the top 

Michael sends 20 cents per bottle sold of this wine to the local nature conservancy to help study the role of bats in the vineyard.

Age of Vines: 30 years old

Yields: 40 hl/ha

Soil: Shell limestone

Varieties: Schwarzriesling (Pinot Meunier)

Vinification Method: Grapes are hand harvested and half are destemmed. Whole clusters ferment with the destemmed grapes in a stainless steel tank for about 4 weeks without temperature control. Because of the mix of clusters and destemmed grapes this is effectively a form of semi-carbonic fermentation. The wine rests in tank for about 5 months and is then transferred to bottle to continue the end of fermentation, becoming a pet nat. The resulting wine is light pink in color, and is disgorged by hand. 


Bacchus Pet-Nat — Back to the top 

Total Production: 1800 bottles

Age of Vines: 30 years old

Yields: 110 hl/ha

Soil: Shell limestone

Varieties: Bacchus

Vinification Method: Grapes are hand harvested and left as whole clusters. The bunches ferment in stainless steel for about 2 weeks without temperature control.  The bunches are pressed and the wine goes into bottle to finish fermentation as a pet-nat. Their goal is to create a wine with a light bubble at 2.5 bars of pressure. The wine is undisgorged.


Silvaner Pet-Nat — Back to the top 

Total Production: 3200 bottles

Age of Vines: 30 years old

Yields: 60 hl/ha

Soil: Shell limestone

Varieties: Silvaner

Vinification Method: Grapes are hand harvested and left as whole clusters. The bunches ferment in stainless steel for about 2 weeks without temperature control.  The bunches are pressed and the wine goes into bottle to finish fermentation as a pet-nat. Their goal is to create a wine with a light bubble at 2.5 bars of pressure. The wine is undisgorged.


Kleine Heimat — Back to the top  

Total Production: 2500 bottles

Age of Vines: 30 years old

Yields: 130 hl/ha

Soil: Keuper

Varieties: Silvaner

Vinification Method: Grapes are hand harvested, destemmed and crushed. The juice ferments on the skins for about 2 and a half weeks, then pressed and fermentation finished in stainless steel tank. The wine is not racked and is bottled unfined and unfiltered with zero addition of sulfur.


Black Betty — Back to the top 

Total Production: 1700 bottles

Age of Vines: 30 years old

Yields: 60 hl/ha

Soil: Shell limestone

Varieties: 85% Domina (a cross between Blauer Portugieser and Pinot Noir), 15% Dornfelder

Vinification Method: The Domina grapes are harvested and foot stomped immediately. The skins remain in contact with the juice for just 1 hour, and then the juice ferments and ages in a large used oak barrel, which is topped up with a little bit of Dornfelder rosé. The wine ages for about 6 months and then is bottled unfined, unfiltered, with zero sulfur added.