Mosel Riesling, but not as you know it. Blended with Sauvignon Blanc, Muller Thurgau and Muscat, the wine is cloudy and has a refreshing spritz. It's zippy, fresh and funky new-school Deutschland that pushes against against the strict rules of the Prädikat System. Find out more.

A very original Muscat wine, with lifted, aromatics and oily, concentrated volume in the mouth. The acidity is fair, very Mediterranean, but magnified with the rounded character of lees aging. Unctuous and very long on the palate. Find out more.

An orange wine for those who love their aromas to come flying out of the glass - fragrant Malvasia pours on the heady floral charm and the altitude of the vines keeps things fresh and incredibly drinkable. Find out more.

From a different site at lower altitude where the obscure pink-skinned Trebbiano Rosa varietal is planted over soils of heavy clay, this is the more robust and structured of Antonio's wines, whilst still retaining his trademark purity and freshness. Find out more.

A small step up in price from their affordable, easy-going Munir cuvée gives you so much more wine in Ninfa, a maceration of an obscure strain of Catarratto. It's a proper orange wine with colour and structure, and an incredible aromatic profile of ginger and apricots. Saline, bold, and surprising. Find out more.

Every year Le Coste create three different Litrozzo wines - Rosso, Bianco & Rosato - which always time perfectly with the arrival of warmer weather. The outsized litre bottles are a statement of intent; they are simple, nourishing wines designed to be knocked back with abandon. Find out more.

A sure-fire banger here in in Schödl's entry-level wine. A miscellany of local grapes - Grüner, Welschriesling, Muscat & Weissburgunder - marry together, each contributing a little of their character in harmonious balance. Ripe stone fruits, floaty perfume and some sharp, zingy acid. Find out more.

Highly complex Fiano, made as it always was, with a long skin maceration. Savoury and golden, with layers of salty almond and oily lemon balm citrus. Brilliantly structured, this wine has real presence. Find out more.

The maceration technique really brings out the lime citrus and kerosine aromas that most Riesling-heads seek out with glee, and here they are really dialled up. On the palate there are richer, honeyed notes and a bit of edge given from some balanced volatility in the acids. Find out more.

Impeccably on-point Grüner with the added intrigue of its style leaning from the steely and linear to the more openly fragrant. The briefest of skin macerations dials up all of those hallmark aromas of the grape - white peppercorn, lime, green herbs - with aplomb. Find out more.

From two parcels, one over grés in Mutzig, another on clay-limestone back home in Mittelbergheim. A 14-day infusion-style maceration of whole bunches dropped into direct-pressed juice, leaving a wine with an intriguing peachy purple-tinged hue and with a herbal tea-like quality. Find out more.

In a world of aromatic Malvasia that can blow your head of with its soaring, fragrant aromas, it is refreshing to find a totally different expression of the grape from the windswept limestone soils of Slovenia's Kras. A contemplative wine that speaks of the winemaking history of this rugged terrain. Find out more.

A lean, thirst-quenching wine coming from 40-year-old vines grown on volcanic soils in the municipality of Orvieto, a few kilometres from Lazio and Tuscany. Vibrant and refreshing, Tierra packs layers of salt, citrus and fleshy white fruit with a nutty, brioche finish. Find out more.

An intensely mineral driven Georgian wine, made in the most traditional way possible. Expect lashings of all things salty, savoury, and herbal. Balanced out by a good amount of spice and stone fruits. Find out more.

Exotic fruit, zesty lemons, grapefruit, it’s hard to drink Zegwur without comparing it to some sort of Rubicon and Lilt mash-up. Find out more.

Yann’s macerated Riesling. Grippy and pithy with a gentle ginger spice and well-balanced bitterness. Hand-harvested grapes are de-stemmed and macerated on the skins gently for 3 weeks. Find out more.

L'Indigène is one of Bohn's more experimental cuvées and uses what is often perceived as a lesser grape of the region, Sylvaner, to great effect. Reminiscent of some the macerations with Pinot Gris from the Alsace, it has a similar peachy tint to it, as well as a tea-like quality. Find out more.

Thirst-quenching citrus is matched with the textural body that time on skins -‘Brisat’- and aging in old chestnut barrel brings to the party. There’s a complex aroma, with little floral notes of summer flowers wafting through. Find out more.