Die Reben zu unserem Basis Riesling wachsen in kühlen Lagen auf Kalk und Lösslehm Böden auf 300 m ü. Nn.
Ganztraubenpressung mit kurzer Maischestandzeit, im Akazienholzfass vergoren und Vollhefelager bis zur Füllung.
Natural. Raw. Unfiltered.
MKwine - that’s us, Sabrina and Matthias.
As a garage winery, we’ve been making natural wines - unfiltered and unfined, containing no added sulphur or other additives - since 2018. We work exclusively with very gentle procedures, both in our vineyards and in our cellar: the grapes for our wines are hand-picked very selectively, and carefully pressed. The must is fermented spontaneously in wodden barrels and Georgian qvevri using indigenous yeast flora from the vineyards and our cellar.
Our focus is on Riesling and Pinot noir grapes, but every now and then we also work on small projects with other varieties. The grapes for our 2018 and 2019 vintages come from vineyards in the foothills of the Haardt Mountains in the Palatinate region. The wines from these vineyards are very light, fruity and aromatic, with low, well-balanced acidity.
Since 2020, the grapes for our wines have come from Rheinhessen, where the vineyards are located at up to 300 metres above sea level, and have limestone soils. These wines are characterised by their high minerality and intense aromas, and they have a crisp, full-bodied acidity.
How we work.
Sabrina, who in her day-to-day life works as a laboratory assistant, is primarily responsible for MKwine’s marketing and communication. However, she often helps out in the cellar, and during grape harvest, puts on her winegrower’s smock and gets fully involved. Her favourite task is crushing the grapes with her feet.
What’s always been very important to us in making our wines is taking lots of time and intervening as little as possible. Not everything went smoothly to begin with of course, and some things went very wrong, but you learn from your mistakes!
This is how our wines increase in quality year by year.
We finally realised our dream of owning a house and with it, the possibility of having our own winery. Through the acquisition of an old basket press, which meant we could do away with pumps and crushers, we now make wine in our own courtyard in one of the most natural and traditional ways possible; carefully, gently, and with the help of pure muscle power and gravitational force.
We don’t have official opening hours, and since we’re a very small business and only produce wines in very small quantities, we don’t usually offer public tastings on site.
We do, however, sell our wines from our backyard, so if you would like to come by, please get in touch to arrange a visit.
For small groups, we are also happy to organise a wine tasting and cellar tour with advance notice.