Fourth Generation, New Wave
In northern Baden, where Germany meets Franconia, Max Baumann tends 5.3 hectares across three villages at the Main river. Textural whites, electric rosé, bright reds — approachable for natural wine newbies, fascinating for die-hards. Trained at Gut Oggau and Judith Beck.
From Cooperative to Natural
The Baumann family has been making wine for four generations in Baden. Max's great-grandfather was one of the founders of the local cooperative — the traditional path for German winemakers. In 1989, Max's father Martin broke away and founded the family estate, planting the seeds for a more independent approach.
But it was Max who took the biggest leap. In 2016, he launched "Max sein Wein" — his own label within the family domain, dedicated strictly to natural winemaking. While the family history provided the foundation, Max's vision was something entirely new: biodynamic farming, native yeast fermentation, and a refusal to follow convention.
"Since 2016, he creates in 'nature' stricto sensu his own cuvées on the family estate under the label Max sein Wein."
— Les Amis du Château
Gut Oggau & Judith Beck
Max didn't learn natural winemaking from textbooks. He trained at two of the most respected natural wine estates in Austria: Gut Oggau — the iconic Burgenland winery known for its skin-contact wines and distinctive bottle personas — and Judith Beck, where he absorbed the principles of biodynamic viticulture and minimal intervention.
These experiences shaped everything about Max's approach. From Gut Oggau came an appreciation for texture and time — the understanding that great natural wine needs patience in the cellar. From Judith Beck came a commitment to biodynamics and the conviction that healthy vineyards make wines that don't need chemical correction.
The legendary Austrian estate taught Max about skin contact, extended maceration, and the patience required for natural wine. The influence shows in his textural whites and complex field blends.
At this biodynamic pioneer in Austria, Max learned vineyard health and minimal intervention. The Beck philosophy — that great wine comes from living soils — became the foundation of his farming.
Three Villages at the Main
Max's 5.3 hectares are spread across three villages in northern Baden, right at the border with the Franconian wine region. The vineyards sit high and open, shaped by sunny days and cold nights — perfect conditions for preserving acidity in Germany's increasingly warm climate.
The soils here are diverse. In this part of Baden, you'll find completely different soil compositions from one parcel to another — limestone, clay, loess, and sand all make their appearance. This diversity allows Max to play with expressions, matching grape varieties to their ideal terroirs.
High and Open
The vineyards are situated high above the Main river, exposed to the elements. Sunny days build ripeness; cold nights preserve freshness. It's a climate that rewards patience and creates wines of surprising energy for such a southerly German region.
Time in Cellar
Max gives his wines plenty of time — around 9-10 months in wood, followed by approximately 6 months in bottle before release. This extended élevage is unusual for the region, where many wines are rushed to market. But Max believes patience is essential for natural wine; time allows the wines to find their balance without chemical intervention.
He farms biodynamically and produces natural wines with zero sulfur in some cuvées. The philosophy is hands-off: native yeast fermentation, no fining, no filtering, minimal or no sulfur. Max likes to play — experimenting with grape varieties, vessels, and techniques — but always within the framework of natural winemaking.
"His whites are textural, his rosé electric and his red bright and full of joy. These are wines for the natural and classic, fine, elegant and a joy to enjoy."
— Lo-Fi Wines
The Max Sein Wein Wines
All wines are biodynamically farmed, hand-harvested, fermented with native yeasts, and aged patiently. Some cuvées see zero sulfur. Production remains small — around 1,800 bottles in the early vintages, slowly growing as Max expands his vineyard holdings.