Andi Mann

is a rising star in Germany’s natural wine scene, based in Eckelsheim, Rheinhessen. His family has been involved in viticulture since 1699, but Andi initially pursued economics before a pull toward his heritage led him to study winemaking at Geisenheim University. Inspired by natural wine pioneers like Domaine de Saint Pierre, Stefan Vetter, Matassa, and Werlitsch, he took over his family’s 10-hectare estate, where he now crafts vibrant, terroir-driven wines with a focus on sustainability and biodiversity.

Mann’s vineyards, situated at 150 meters altitude on diverse soils like limestone, porphyry, volcanic rock, and sand, are certified organic and incorporate biodynamic practices. He cultivates varieties such as Riesling, Müller-Thurgau, Scheurebe, Huxelrebe, Silvaner, Spätburgunder (Pinot Noir), Dornfelder, Portugieser, and Merlot. His holistic approach includes allowing sheep to graze among the vines to loosen soil and nurturing wild orchids to enhance biodiversity, reflecting his commitment to “maximizing life” in the vineyard.

His winemaking is minimal-intervention, using native yeasts, spontaneous fermentation, and no filtration or added sulfur. Wines are often aged in large oak barrels (2400L) or stainless steel, with some cuvées seeing short skin contact for added texture. Standout wines include:

• Cuvée Weiss (Riesling, Müller-Thurgau, Scheurebe, Huxelrebe): A vibrant white blend with stone fruit, mango, lychee, and alpine herb notes, aged in oak for 9–12 months.

• Rosa X (Dornfelder, Weißburgunder, Bacchus, Silvaner): A juicy, fruit-forward rosé with cherry, raspberry, and peach flavors, perfect for casual sipping.

• Calx Spätburgunder (Pinot Noir): An elegant, barrel-aged red with dark cherry, black pepper, and forest floor notes, grown on calcareous soils.

• Rötlich: A light, refreshing red-white co-ferment with strawberry and cherry notes, blending Portugieser, Cabernet Dorsa, Dornfelder, Merlot, and Bacchus.

• Riesling PurPur: A mineral-driven Riesling from purple stone soils, showcasing freshness and complexity.

Producing around 11,000–13,000 bottles annually, Mann’s wines are celebrated for their openness, intensity, and ability to reflect their Rheinhessen origins. Part of the “New German Wave” alongside winemakers like Martin Wörner and B.D. Schmitt, his approachable yet complex wines have earned a cult following among natural wine enthusiasts.

Andi’s philosophy centers on capturing the “energy of the vineyards” in the bottle, prioritizing soil health and microbial diversity over additives. His wines, described as “refreshingly quaffable” yet multilayered, pair well with casual gatherings or dishes like lamb chops and mushroom-based meals.