The district of Berlin-Reinickendorf, a location once best known for a Playboy, has become the home of a nice urban winery. The grapes used are still sourced from the most beautiful sites in Germany’s finest wine regions, particularly the Pfalz, and are transported directly to Berlin immediately after harvest.
In the new city-based facility, the winery processes them using traditional methods and with minimal intervention, strictly adhering to the Natural Wine philosophy. This means absolutely no additives or chemicals are used; the wines ferment spontaneously with only their natural, wild yeasts before they are aged and matured in the Berlin cellar, resulting in an authentic and equally cool expression of winemaking right here in the capital.
I really enjoyed the outstanding late summer or early autumn weather at the event! It was perfect for tasting wine in the sun. The DJs kept the vibe great, the guided wine tasting was a nice touch, and everyone around was just so happy.
The perfect day was brilliantly underpinned by delicious food from Chef Igor Kazakov, whose menu featured equally adventurous flavors. I was fascinated by the fermented wine with fermented herbs—a combination I’ve never encountered before. The biggest surprise was tasting Tagetes (marigold) for the first time, but the true highlight was the Mammut tree cone syrup. It tasted remarkably like a rich blend of caramel and vanilla—an unforgettable, decadent flavor.
All in all, it was an outstanding day, nice wine, nice food, nice people. Such a cool and courageous project. Hopefully see you soon.
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