Andi Knauss, who now is in his early thirties, started to work together with his father at their family estate in the Remstal region of Wurttemburg, east of Stuttgart in 2004 as the fourth generation wine maker.
Vineyard land here is expensive, but Andi has slowly built up the estate parcel-by-parcel, converting to organics after a stint learning the ropes in Austria. Today he makes wines from over a hundred different plots over 15 hectares of vineyards in Strumpfelbach. Terroir is limestone and Marl with altitude up to 400 m above sea level above the river Rems. Wine making is all natural, from yeasts to low sulphur, no fining or filtration.