Marto Crazy Crazy is a natural, sparkling wine from Rheinhessen, Germany, crafted from a blend of Huxelrebe, Müller-Thurgau, and Würzer grapes. The wine is made using organic vineyards with some biodynamic practices, and undergoes whole-bunch maceration for seven days with no added sulfites, resulting in an unfiltered, unfined wine. It boasts tropical flavors of pineapple, lychee, and wild honey, a juicy mouthfeel, and a distinct mineral edge. This unique wine is the creation of winemaker Mart

At a Glance

• Origin: Rheinhessen, Germany
• Varietal & Type: Pet Nat
• Vintage: 2024
• ABV: 10%
• Vineyard Soil: Limestone and sandstone
• USNW Classification: Natural

Tasting Notes & Pairing

• Profile: Fresh and energetic bubbles with aromatic floral and tropical notes. Zippy acidity with crisp citrus.
• Food Pairing: Aperitif, light appetizers, brunch, Asian cuisine.
• Serving Temp: 40-45°F (Well chilled)

About the Winemaker

Marto Wines, founded by Martin Wörner in Flonheim, Rheinhessen, represents the new generation of German winemakers challenging conventional ideas about what German wine can be. Since his first harvest in 2017, Martin has been fully invested in organic farming and natural winemaking on the distinctive sandstone soils of his village—the same vineyards his grandfather tended as one of the first to bottle wine under his own label in Flonheim.

Martin's father chose to cultivate fruits rather than wine, but the family maintained the vineyards until Martin took over in 2015. After attending conventional wine school (where he learned to 'correct' problems with chemicals), encounters with natural wine led him to seek mentorship from the best: in 2015 he worked at Gut Oggau with Eduard and Stephanie Tscheppe, and in 2016 at Matassa with Tom Lubbe—learning that fundamentally, wine is made in the vineyard. His estate has grown from 8 to 13 hectares, replanting aromatic varieties with Riesling and Pinot Noir.

Farming & Cellar: Martin applies organic and biodynamic principles with a focus on soil health and biodiversity—sheep graze the vineyard rows and no tilling occurs. His grandfather's unique plantings include Scheurebe, Faber, and Würzer alongside classic varieties. All wines undergo indigenous yeast fermentation, mature in used wooden barrels on lees for minimum 12 months, and are bottled unfiltered, unfined, without added sulfur. The rock on his label nods to Flonheim's characteristic sandstone.