Experimentation. Intuitiveness. Sensitivity. These are three keywords to understand what is behind the recent project [Trub: Stoff] born from the couple Florian Moll and Geraldine Bollmann. Florian is one of the partners of the well-known company Enderle & Moll, which produce among the greatest expressions of natural, instinctive and territorial wines in all of Germany and beyond. Geraldine has been Florian's partner for several years and, before devoting herself completely to wine, she played the role of diplomat in Georgia. Wine is the element that united them and led them to work together until [Trub: Stoff] was born in 2018. [Trub: Stoff] was born from the desire to experiment, to create a real space where to work with intuition the grapes outside the classical schemes to give territorial but at the same time pioneering wines; the choice of petnats was a passion of Geraldine and is the heart of the project. We are located in Münchweier in Southern Baden where, around the historic cellar of Enderle & Moll, about 8 ha of vineyards are grown, of which 1.5 ha are used for the production of the petnat line [Trub: Stoff]. The soils are granitic sand of glacial origin (the löess) and immediately we pass to a mother rock which is of a calcareous marl of marine origin. The grapes used for the petnats are Spätburgunder (= Pinot Noir), Muller Thurgau, Pinot Blanc and Kerner. Viticulture is organic with biodynamic practices, and in the cellar it is left to the intuition of reading the grapes. All the bases are macerated, even on the whites, the maceration period varies according to the vintage, the different days of harvest and the wine is bottled before the end of the fermentation of the total mass, a pet nat in fact. The wines are then started to degorge close to the summer, the choice of opening them is to have a clearer expression of the fruit and the terroir, however a slight haze is left on purpose to ensure the conservation of the wine. When we talk about experimentation we are also talking about particular maceration practices: in fact, on some masses, once they have been drawn off, part of the marc is added again in such a way that it remains in contact with the wine during fermentation but in a smaller percentage, continuing to yield elements. The sensitivity of Florian and Geraldine allows them to approach this project with great freedom, without preconceptions, but only productive instinct. This is [Trub: Stoff].