KLEINES GUT
Stuttgart
Württemberg
Daniel and Frederike farm three hectares in Uhlbach, just east of Stuttgart. Their journey began in 2020, when they left the local cooperative to pursue independent winemaking, with a production of around 5,000 bottles per hectare today.
From the start, they’ve embraced a hands-off approach, committed to creating wines that are expressive and true to their terroir. They favour intuitive farming, combining patience and gentle techniques to transition their vines from previous conventional practices, restoring soil health and fostering a balanced ecosystem. Guided by the belief that biodiversity is their most powerful ally, Daniel and Frederike cultivate strong, resilient vines that coexist with wild grasses and insects, standing against the trend for “clean” vineyards.
Their winemaking process is deliberately low-tech and hands-on: grapes are hand-harvested and whole bunches are foot-crushed in vats before a gentle, slow pressing with a traditional press. Fermentations occur with indigenous yeasts and the wines age in old barrels or tanks, housed in a historic vaulted cellar dating back to 1546. Here, the wines mature over extended periods before eventually being bottled by gravity, without additives, except for the rare, minimal touch of sulfur when needed (10–20 mg/L).
Finally, the packaging also reflects the winery’s eco-conscious ethos, using lightweight bottles, FSC-certified paper and bio-based materials for labels and closures to reduce environmental impact. In every aspect, Daniel and Frederike’s process captures the essence of their vineyard with purity, patience, and respect for the natural world.
Vin de Soif Blanc
Vintage 2023
Style White
Region Stuttgart, Württemberg
Varieties Riesling, Silvaner, Kerner, Müller-Thurgau, Chardonnay, Pinot Blanc, Johanniter
ABV 12.5%
Soils Sandstone, marl
Farming Organic, biodynamic principles
Winemaking A rather large blend of multiple grape varieties. In 2023, Johanniter and Riesling made up to 55% of this blend, with the remaining varietals being added in smaller amounts. Johanniter and Riesling are also the only grapes to be pressed immediately, while the others are added to the direct-pressed juice to soak for about a week. This added a lovely structure to the wine, with an attractive textural crunch and salivating bitters. After pressing the wine returns to tank to finish the fermentation and age for 6 months.
Tasting Note
Steinmergel
Vintage 2022
Style White
Region Stuttgart, Württemberg
Varieties Riesling, Kerner
ABV 12.5%
Soils Sandstone, red marl
Farming Organic, biodynamic principles
Winemaking Their estate white from their best vineyards. Vines here have an average age of 12-49 years old. Wine sees a short maceration of 1-2 days in open vats, followed by spontaneous fermentation in used barriques and tonneau. The wine is then matured for 9 months in used barrels and 2 months in stainless steel. Bottled by gravity and without any filtration. A minimal dose of 10mg/l of sulfur was added.
Tasting Note
Vin de Soif Rouge
Vintage 2023
Style Red
Region Stuttgart, Württemberg
Varieties Trollinger, Pinot Noir, Zweigelt
ABV 11.5%
Soils Sandstone, marl
Farming Organic, biodynamic principles
Winemaking The red version of Vin de Soif is made up of a blend of mostly Trollinger - a light-skinned variety also known as Schiava, or Vernatsch - with small proportions of Pinot Noir and Zweigelt. The grapes are de-stemmed and undergo a brief maceration of just five days in open-top vats. After pressing, the wine feeds into stainless steel tanks where the sugars are finished and the wine is kept for about 6 months. Bottled unfiltered, with a small amount of sulphur (<20mg/l).
Tasting Note
Kleine Gärten
Vintage 2022
Style Red
Region Stuttgart, Württemberg
Varieties Spätburgunder
ABV 12%
Soils Sandstone, red marl, keuper
Farming Organic, biodynamic principles
Winemaking The grapes come from the domaine’s four Pinot Noir small vineyards. The vines here span between 20 and 50 years old and are planted on diverse terrains, from sandstone (gipskeuper) to marl. Bunches are harvested whole and fermented using the technique of semi-carbonic maceration for 10 days. Once pressed, the wine feeds into used barrels, where it consumes the last sugars and ages for a period of 12 months.
Tasting Note