All of our grapes are hand-picked from old vineyards around the village of Hallgarten in the Rheingau. After a long flavor extraction, the grapes are gently pressed and left in oak barrels to develop naturally. This results in vegan wines that have been given the time to evolve on their own. We are innovative with new wines like the PROVOKATEUR, the first rosé Riesling sparkling wine, or the DESERTEUR, a top-level non-alcoholic Riesling. Almost all of our wines have names with a story behind them, such as the REVOLUZZER.
The selection includes high-quality Rieslings, Riesling sparkling wines in rosé and white, as well as a Pinot Noir starting from the 2017 vintage. Markus Bonsels and his wife Monika have followed their passion. After 25 years, Markus Bonsels quit his job to study viticulture and oenology and to further develop the BIBO RUNGE winery together with his wife. Markus and Monika are particularly proud of the 3.5 stars from the wine guide EICHELMANN just 5 years after the winery was founded.
Markus Bonsels and Monika Eichner finally followed their long-time passion in their mid-40s. After Markus studied oenology and viticulture in France and Germany, they took over the BIBO RUNGE winery together in 2017.

BIBO RUNGE starts where others stop: This necessarily includes hand-picking to ensure that only the best grapes make it into the wine. With very long maceration times, everything is extracted from these grapes, and the mash is then gently and carefully processed in the champagne press. The wines ferment with natural yeasts and are aged as naturally as possible for at least 10 months in large wooden barrels. This results in vegan wines that have been allowed the time to develop on their own: intensely aromatic and self-confident.

What makes it sustainable for us:

• 100% hand-picking allows for selective and quality-based grape selection. This not only saves CO2 but also positively impacts the quality and taste of the wine.
• Also noteworthy is the cooling of the must overnight outside: After hand-picking, the grapes are crushed, and the mash is placed in the courtyard overnight. The next or following day, it is pressed. Afterwards, the musts are cooled to about 14 degrees with an electric cooling system; if the night was cold enough, little to no cooling is needed. This saves energy and money, and due to the long maceration time, the wines taste even more intense.
• The wines of the winery are 100% vegan. This means that the use of pig gelatin is completely avoided; it is neither added to the must nor to the wine for clarification. A gentle basket press helps achieve a very clear must that can easily be clarified – without gelatin.