This is Marto’s Riesling turned up a few notches. Sourced from a prized vineyard site and aged in barrel, it brings a deeper, more layered side of Riesling without losing the energy that makes the grape so compelling. The aromatics jump from the glass—ripe citrus, preserved lemon, stone fruit, and that unmistakable Riesling character that immediately pulls you in.

On the palate, it’s broad and textured, with notes of canned peach, honey, and a faint petrol edge weaving through a core of bright acidity and stony minerality. There’s real depth here, but it never gets weighed down. Long, expressive, and packed with personality.

Marto

Martin ‘Marto’ Wörner is at the forefront of the new generation of young winemakers in Germany who are challenging the world's view on German natural wine.

Martin's grandfather was a pioneer grape grower that was one of the first in their village of Flonheim to bottle wine under his own banner rather than selling the grapes to the co-op. Flonheim is located in the western part of the Rheinhessen, near the Nahe region. Martin’s father did not have much interest in the vineyards, making his livelihood instead by farming strawberries. The family continued to maintain the vineyards, but until Martin took over in 2015, all the fruit was sold to the co-op.

The Rheinhessen is the largest wine region in Germany, of its 136 villages, 133 are connected to viticulture and 20% of its area is dedicated to vines. Summers are warm, winters mild and the annual rainfall is low to moderate, The weather conditions are deemed almost perfect. The soils are variable and distinct, changing every 100 meters or so, and range from limestone, sandstone, silt, and clay through to volcanic rock. Flonheim is most famous for its sandstone quarry.

Martin works 5 hectares of vines currently, all in organic farming with some biodynamic principles applied. For his first harvest he only worked with 1 hectare, by 2017 it was 3 hectares. The focus has always been on soil health and getting that right first. He uses cover crops of radishes, beetroots, and turnips throughout the vineyards, on the steeper slopes it is incredibly important to assist with stopping soil erosion. Sheep are used to eat the grasses and no tilling occurs.

Despite his young age, Martin sought out experience from some of the best producers. In 2015 he worked at Gut Oggau with Eduard and Stephanie Tscheppe and in 2016 at Matassa with Tom Lubbe. His time with Tom was to be the most influential and he still seeks his guidance when needed. Because harvest in the south of France is considerably earlier than in Germany, it provided Martin the opportunity to do 2 harvests in 2016 with the knowledge of what he had learned very much at the front of his mind. Tom also gifted him two old demi-muds for his first harvest.

Elevage is in old barrels, foudres and Mosel casks. All work is done by hand, all the wines are unfiltered, unfined, and without any additions. Under German law, Martin is unable to put the village on the label, so the rock is a nod to Flonheim and its characteristic sandstone.