What happens when you simply let the soil, climate and your own handwriting speak for itself in a wine and leave out the grape variety(ies) and the weather? Some would say that this would be pure terroir - we don't say that, but we still find the experiment exciting and the wine great.
What we know about the Bicolor: Not much. Except that it comes from Georg Schmelzer's vineyards. Which is actually enough to meet it with curiosity and excitement and to have a certain amount of trust in it. And that it was made from white and red grapes.
What we don't know about the Bicolor: We don't know which grape varieties it was made from, which vintages it came from or which barrels it was in.
ps: What else we know. We know that the Bicolor was fermented spontaneously and bottled unfined and unfiltered - we know this because Georg Schmelzer always does it this way.
Grape variety: different white and red grape varieties
Vineyard: different vineyards in Gols
Harvest: by hand
Fermentation: spontaneous | wild yeasts
SO₂: no added sulphur
Closure: screw cap
Drinking temperature: 12-14 °C
Perfect drinking maturity: from now - 2026
Content and price per litre: 0.75 l/(€18.5/l)
Maxime: All winegrowers listed on Vinonudo work with compost, organic fertilisers and natural preparations in their vineyards and do not use herbicides, pesticides or artificial fertilisers.