The winery is located in the town of Pünderich, a small, picturesque village at the beginning of the Terassenmosel.
Located directly on the banks of the Mosel with a view of the Marienburg’s vineyards. it was built in 1663
Riesling is for them not just any grape, but rather their passion.
From weathered-slate soils on their steep slopes emerge simultaneously filigree and powerful wines. They need not shy from comparison with wines from anywhere else in the world.
They do their best to bring this potential into the bottle, and shepherd the entire process, from growing and handling the fruit all the way to individual wines of character.
Back in 1984 they decided to convert to organic viniculture. In practice, that means time-intensive and often difficult work by hand on the steep slopes, along with the avoidance—without compromise—of synthetic pesticides, herbicides, and chemical fertilizers. Nature returns the favor with healthy soil and vital, deep-rooted vines.
The quality of their wines emerges from the vineyard.
They do their part by giving nature its space and offering the wines the time that they need.
The ultimate goal is to produce wines of the highest quality and individuality. They aim to achieve this through respectful interaction with the environment.
Conservation and sustainable use of biological diversity are for them the essential foundation.
Can resist adverse circumstances and sicknesses better than a weak one. Encouraging vitality and strengthening the vine’s immune system are therefore a primary focus.
They use various teas and herbal mixtures. Nettles strengthen the immune system and carry basic elements. Silicon-rich horsetail grass contains roll off effects. And chamomile soothes stress. As protection against fungus they use sulfur and copper, which are supported by herbal mixtures that function as fungicides.
They care for their vines predominantly by hand, with dedication and expertise, and under the optimal exploitation of sun, wind, and rain.
Thanks to their commitment to working by hand, they have the opportunity to work each vine individually, to pick the grapes at the optimal time during harvest, and thereby to guarantee healthy fruit.
Is a careful vinification: a majority of the wines are raised in the traditional Fuder-Fass (1000-liter barrels), though they also use stainless steel. Wood provides the yeasts with the necessary air to breathe, which allows fermentation to flow more smoothly than in stainless steel.
Only through gentle treatment they can achieve the full potential of extract, fruit aromas, and mineral components. Additives are taboo, mechanical stress is kept to a minimum, and necessary movement is determined by phases of the moon.
“One must realize that composting fertilizing, has to consist of an enlivening of the soil, so that the plant doesn’t come into dead earth, struggling to achieve, from its vitality, that which is necessary for producing fruit.” (Rudolf Steiner)