WONG AMAT

The name Wongamat represents the Thai surname, WongseAmatyakul of its founder Jan Wongse Raumland.

Jan grew up in Bonn and moved to the Rheinhessein, where he was surrounded by vineyards, at the age of 6. His passion for wine came when he started working in a restaurant with an exceptional wine list. Jan has travelled, and after spending some time at home in Thailand, he applied as an apprentice winemaker at Emrich-Schoenleber in 2016. In 2017, Felix Keller of the renowned winery Klaus Peter Keller joined the internship and they immediately bonded with each other, sharing passion, enthusiasm and drive towards winemaking. They spent the next few years visiting wine producers and refining their palates with influential wines from all over the world. They then attended the wine school together and stayed at the winery Klaus Peter Keller from 2018 to 2020.

100% biological practices and teamwork. Maximum attention to sustainability, ensuring the long-term health of vines and soil and protecting natural biodiversity. What happens in the vineyards is based on observation and intuition. Jan’s goal is freshness. The selection of grapes is carried out with extreme care and only fully ripe berries are chosen. The grapes are destemmed and after resting for 2-3 days, the berries are crushed barefoot. After about 10 days, the wine is pressed: flower must and pressed must are stored separately in stainless steel tanks and fermented there until the end.