Every year, the question arises: Who will open their doors, cellars and hearts on St. John's Day? Whether it's because one generally like to celebrate – or because there really is something to celebrate. This time, Sabine and Felix Eichbauer invited guests to their beautiful Podere SALICUTTI in Montalcino. And yes, they had every reason to toast: 10 years of Salicutti among their management – and more importantly, 2025 will be the first wine vintage to be filled with respekt certification.

A brief review. In 2015, Sabine and Felix Eichbauer stumbled upon a diamond in the rough southeast of Montalcino: rolling hills, cypress trees, olive groves and a winery looking for a buyer. What began as a side project for the owners of the Michelin-starred restaurant TANTRIS in Munich soon became the centre of their lives. Architect Sabine transformed the estate into a modern enterprise in 2018 and created a beautiful home for the family – with a keen sense of the region's architectural tradition and a sure eye for modernity.

When they took over, the Eichbauers switched to biodynamic farming out of conviction and respect for the land. They have been part of our community since 2024. Winegrowing with vision, rooted in Tuscany and full of passion.

respekt-Johanni. And now it was time to celebrate for three days and three nights.

Day 1. For those who arrived early on Friday, there was gazpacho, coq au vin, two rousing musicians from Naples and plenty of fine wines. And the occasional tuffo, a dip in the cool water.

Day 2.

On the day of the festival itself, we started with a tour of the impressive Teatro, Piaggione and Sorgente vineyards. The Sangiovese vines stood there in vital splendour – while those in the neighbouring vineyards were visibly suffering from drought stress. Biodynamic cultivation, reduced foliage work and consistent manual care make all the difference!

Back in the cool rooms, there was a table presentation of all the respekt members present, as well as one wine each from those who had not made it to Montalcino this time. In addition, there were wines from fellow Italian wineries that also work biodynamically, including Pranzegg and Le Ripi.

While the tasting was taking place indoors, the in-house pizza oven was being fired up outside. Vast quantities of dough, matured for 48 hours, from the best pizzeria in the area were turned into Margherita pizzas and other delicacies. Refreshments were needed, as two masterclasses were about to begin: Brunello di Montalcino and Sangoovese & Biodynamics. Great, elegant wines in comparison.

Anyone who got too hot jumped into the pool without further ado. Jürgen Schmücking did the same when he took our group photos – the perspective was surely just a cheap excuse ...

And then? Then came the porchetta: a huge piece of meat, grilled for 18 hours, served in pizza bread with deliciously seasoned coleslaw. A kingdom for such a roll! Accompanied by a fantastic musical duo who played Italian classics until well after midnight – from Pino Daniele to Lucio Dalla to Adriano Celentano. We danced our feet sore, cooled ourselves down with the finest vermouth, wonderful sparkling wines and wines, and enjoyed the view over the hills of Montalcino.

Day 3. The third day continued in the same lively vein: we visited Podere Le Ripi – also biodynamic and comprehensively sustainable. A snail-shaped cellar based on the golden ratio, goats outside and great wines among a kind of huge Bedouin tent overlooking the vineyards. Thank you for your generous hospitality, dear Sebastiano!

And back at Salicutti – what can we say? Bavarian white sausages, sparkling wine and fine wines galore until it was time to wave goodbye.

Many thanks, dear Sabine, dear Felix and your wonderful team! It was a fantastic celebration – we'll be back!