For over 225 years, specifically since 1792, vines have been grown on our winery. Our family business currently cultivates 10 hectares of vineyard, which is 72 percent planted with White Riesling, 22 percent with Blue Pinot Noir, and six percent with other grape varieties such as Grey Burgundy, White Burgundy, Scheurebe, Cabernet Dorsa, and Dornfelder.

The same high standards that apply to the vineyard also apply to the vegan vinification and vegan aging of the wines in our winery. The latest technical expertise, tried-and-tested traditional methods, and multi-generational experience are combined for winemaking. The aim is to maintain the quality of the harvest from the vineyard and optimally transfer it to the bottle. In doing so, we refrain from adding enzymes.

The unmistakable identity and quality of our wines originate in the vineyard. They are cultivated according to the principles of environmentally friendly viticulture. This includes purely organic fertilization based on the needs of the soil, greening every second row to achieve optimal humus supply, abstaining from herbicides, and only using pest control measures that are absolutely necessary to protect beneficial organisms. 

Limiting yields in the vineyards managed for lower output, thinning after flowering, removing grape clusters, timely leaf removal in the grape zone, and negative selections are all part of the uncompromising quality philosophy of our winery.

Feel free to stop by and get to know and love our wines!