Andreas Bender Riesling Sekt Brut Agiorgitiko several days of cooking and

several days of cooking and fermenting

we didn't have to do much

Brought up during the 1970’s

For the rosé

honey and vanilla

Andreas Bender Riesling Sekt Brut Agiorgitiko several days of cooking andMaking wines in both Mosel and in the Pfalz, winemaker Andreas Bender displays an unerring capacity to create a compelling balance of fruit and acidity. Colleagues refer to him as a Maverick from the Mosel. It is a fitting name for the unconventional and passionate winemaker. On one hand Andreas is very modern, especially in his label design, but also in the style of his wines. On the other hand, in contrast to his modern side, Andreas is also an