Christopher Barth is a young winemaker from Alzey, in the southern part of Germany's Rheinhessen region. Originally working in IT, he took over his uncle's small vineyard after his uncle's unexpected death and enrolled at Geisenheim University, Germany's most prestigious enology school, to learn the craft properly.

He now farms around seven hectares across three plots in Alzey, Albig and Weinheim, all Demeter certified biodynamic. The soils are remarkably varied, spanning volcanic Melaphyr basalt, limestone, calcareous marl, loess and sandstone, and Christopher vinifies each plot separately before blending by taste.

His winemaking is rigorously natural: hand harvested fruit, spontaneous fermentation with native yeasts, mostly in stainless steel with a small portion in large old wooden fuder, genuinely dry wines with little to no added sulphur, no fining and no filtration. His Silvaner spends up to thirty months on the lees. The resulting wines are crystalline, herbal and mineral driven, a distinctly modern, purist take on Rheinhessen wine.