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NATURAL WINES BY ANDI MANN
Andi Mann runs his family's estate in Eckelsheim in south-west Rheinhessen, where the Manns have made wine since 1699. He is part of the new Rheinhessen wave, alongside friends like Martin Wörner and B.D Schmitt. He farms 10 hectares on a patchwork of soils, from sand and limestone to volcanic porphyry and rhyolite, and shows off the limestone in his CALX range. One plot is a Mischkultur, with vines among fruit trees and herbs.
Fermentations run on native yeasts in large old oak casks, many whites get one to three weeks on the skins, and sulphur is kept very low or left out. Most wines are easy drinking, like the Cuvee Weiss and the Rosa X rosé in litre bottles. The Weiss Mischkultur blends Bacchus, Riesling, Scheurebe and Würzer from that mixed plot. For the serious side, try the PurPur wines or Herr Kretz Riesling.
