Pi:not (2022) - Andres & Mugler
The name “Pi:not” plays on the irony typical of the natural wine world: it is a Pinot, but not too much, not conventional, not predictable. Andres & Mugler is a young German outfit focused on expressive purity and stylistic freedom, running counter to traditional German Pinot.
Pi:not (2022) - Andres & Mugler
Type: Red Wine
Area: Germany, Rhineland-Palatinate, Ruppertsberg
Appellation: Table wine
Grape variety: Pinot Noir
Vintage: 2022
Winery: Andres & Mugler
Alcohol: 12
The appellation: Table wine
Table wine, or more correctly today wine without an appellation, is the simplest and freest category in the wine world. It does not fall within the official IGP, DOC or DOCG classifications, and for this reason it is not subject to production rules, compulsory geographical areas or regulations on grape varieties and yields. But take care: this does not automatically mean low-quality wine. On the contrary, many artisan and natural producers deliberately choose this category so they can experiment, innovate or avoid regulatory constraints, offering unique wines that break the mould.
Find out more about Vino da tavolaWhat to eat with Pi:not
Who makes it: Andres & Mugler
Andres & Mugler is a young, dynamic project born in Alsace, in the Eguisheim area, bringing together two complementary visions: that of Samuel Andres, agronomist and winemaker, and that of Charles Mugler, an expert in distribution and wine culture. The shared aim is to produce natural wines that are alive and true to their place, with a modern style yet faithful to the Alsatian identity. The winery works with a craft, biodynamic approach, with no added sulphites and no heavy filtration.
Find out more about Andres & MuglerThe vine of Pi:not
Pinot Noir
Pinot Noir is one of the most fascinating and noble black grape varieties in the world. Famous for its elegance and complexity, this variety is at the heart of some of the most prestigious wines on the globe, particularly the wines of Burgundy and Champagne AOC. Its versatility and its ability to reflect the terroir make it one of the varieties most loved by winemakers and wine lovers alike.
Find out morePi:not: the Ruppertsberg area
Ruppertsberg
Ruppertsberg is a renowned wine village in the Pfalz (Palatinate) region, in south-western Germany, within the Mittelhaardt wine area – the northern part of the Pfalz known for its world-class Rieslings. The municipality is part of the "Bereich Mittelhaardt-Deutsche Weinstraße" appellation and is famous for its limestone and loess terroirs, which produce elegant, mineral and long-lived Rieslings, as well as excellent Weißburgunder (Pinot Bianco), Grauburgunder (Pinot Grigio), Gewürztraminer and Spätburgunder (Pinot Nero).
Find out more about RuppertsbergClimate: Continental
Altitude: Low Altitude (0-200 m above sea level)
Soil: Limestone / chalk
Geographical setting: Hilly
Profile of Pi:not
Primary aromas: Crisp cherry, raspberry, Wild strawberry and Floral notes (hibiscus, violet)
Secondary aromas: Light spices (white pepper, bay leaf) and Nuances of undergrowth and black tea
Tertiary aromas: Hints of dried leaf, leather and bark (very light, young wine)
Tasting notes: The "Pi:not" 2022 is an unconventional Pinot Noir, irresistibly drinkable and natural in style. Light in colour, but surprising in energy and definition, it shows vibrant red fruit, delicate tannins and nimble acidity. The finish is savoury, juicy and spicy, with a rustic yet elegant edge. A juicy, lively, easy-going wine, perfect for anyone who loves Pinot without a mask.
| Sulphites | yes |
| Body | Slender, lively |
| Acidity | High, thirst-quenching |
| Tannin | Very delicate |
| Sweetness | Dry |
| Finish | Medium, on fresh, spicy notes |
| Colour | Pale ruby red, almost transparent |
| Clarity | Slightly hazy (unfiltered) |
| Body | Light |
Winemaking methods used for Pi:not
Alcoholic fermentation with indigenous yeasts
Alcoholic fermentation with indigenous yeasts is a winemaking technique that brings out the authenticity of a place and the natural expression of the grape. In this process the must ferments thanks to the wild yeasts present on the grape skins and in the cellar environment, with no cultured yeasts added. It reflects a craft, sustainable philosophy aimed at highlighting the unique character of the terroir.
Find out moreCarbonic maceration
Carbonic maceration is a unique winemaking technique, used mainly to produce young, fruity, lively red wines. This process differs from traditional fermentation because it takes place in the absence of oxygen, inside vessels saturated with carbon dioxide (CO₂). Whole grapes, neither crushed nor destemmed, undergo an intracellular fermentation that helps develop distinctive aromatic profiles and a particularly soft structure. Originating in the Beaujolais region of France, carbonic maceration is prized for its immediate, approachable results, producing wines ideal for young, informal drinking.
Find out moreSpontaneous fermentation
Spontaneous fermentation is one of the most fascinating and natural techniques in winemaking, relying solely on the indigenous yeasts present on the grape skins and in the cellar environment. Widely valued in the world of natural and biodynamic wine, it brings out biodiversity and terroir, giving the wine a unique and authentic character.
Find out moreAgeing methods used for Pi:not
In barrique (1–6 months)
Ageing in barrique for 1 to 6 months is a measured and gentle intervention, designed to lend volume, micro-oxygenation and slight developed notes, while at the same time preserving the varietal identity of the wine. It is a choice often reserved for young or fruity wines that benefit from a very brief stay in wood, useful for smoothing off rough edges, better integrating the body and developing a more elegant aromatic profile, without any dominance of toasty or vanilla notes.
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