Laura Seufert and Franziska Schömig

Franken Power - our red wine with a rolling R ;)

With this collaboration, we are delighted to introduce you to two wonderful female winemakers, a new wine region, and a rather unusual winemaking method.

Laura grew up on the family vineyard, subsequently studied viticulture and oenology in Geisenheim, and gained further experience in New Zealand and South Tyrol, among other places. Wine has been cultivated at the vineyard in the Franconian wine village of Iphofen for four generations. The typical local grape varieties Silvaner, Müller-Thurgau, and Riesling thrive on the gypsum-keuper soils. Laura gives her wines ample space and patience, refraining from using cultured yeasts or other additives. She prioritizes natural methods and respectful interaction with nature. No herbicides, insecticides, or artificial fertilizers are used in the vineyard. To promote plant and biodiversity in the vineyards and vineyard soils, various herbs and flowering plants are sown to create habitats for bees, earthworms, and other beneficial insects.

Near Würzburg, in Markt Rimpar, lies Franzi's winery. What her father once started as a hobby, she turned into her profession after completing her studies in Geisenheim. Since the early 1990s, the winery has been exclusively organic, and hedges, fruit trees, and meadows intersperse the vineyards, fostering biodiversity among the vines. Silvaner, Riesling, Müller-Thurgau, and Domina grapes thrive on the limestone soils, as well as Franzi's favorite, the endangered wild tulip. In the cellar, Franzi treats her spontaneously fermented wines with the utmost care, using meticulous handcraft, unfiltered, and with minimal added sulfur.

The two women, both originally from Franconia, met in Geisenheim, have been close friends ever since, and also enjoy making wine together.

Together with the two of them, a very special Nature's Calling natural wine was created, a rosé that combines red and white grapes. Laura's red Domina grapes meet Franzi's white Müller-Thurgau grapes; the latter were harvested first and fermented on the skins until the Domina grapes were ripe. The grapes were then The wine was pressed together and then fermented and aged further in barrels. In November, it was bottled with a little residual sugar and sealed with a crown cap to allow a small amount of bubbles to form on the surface. It is undorgorized, unfiltered, untreated, and without added sulfites.

The result: Crisp freshness, pronounced acidity, and vibrant fruit. But of course, with a bit of grip and edge – beautifully Franconian. "Franconian Power".