Ralf Wassmann and Susann Hanauer spontaneously bought a small old-fashioned winemaking property with grapes and peach trees in the southernmost region of Villány in 1998. Within two weeks of their first visit to Hungary, they packed up and moved from Germany (where Ralf was a winemaker) to Pécsdevecser, a once-Swabian settlement with German roots. They came to natural winemaking quite instinctively, wishing to make delicious, well-balanced wines with minimal intervention that respected the land on which they lived and worked. They were the first winery in Hungary to certify organic (2003) and the second to certify biodynamic (2011).
The Otto is named after the variety Muscat Ottonel from which it is made. Delicate and spicy, with aromas of wild roses, with peach, apricot, and coriander on the palate. Fresh and mineral. 6 days on the skins, spontaneous fermentation with native yeasts, and 9 months aging in 220 liter used Hungarian and French oak barrels. Unfiltered and unfined, vegan.
