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As early as 1121, an ancestor of the Schaefer family was mentioned in a vineyard donation. There is evidence that the Schaefer family has been growing wine since 1590. In 1935, our ancestor Johann Schaefer (1809 – 1878) married his Anna Catharina von Meyerbach (1808 – 1878). The “von Meyerbach noble coat of arms” brought by Catharina now adorns the label of the Willi Schaefer winery.

To tap the potential of each individual site, we rely on our sense of taste and our gut feeling. Before the harvest, we go through the vineyards and sample the grapes in every single plot. What counts is the taste of the grapes.

Therefore, we don’t stubbornly rely on measurable data, such as the amount of Oechsle or acidity. Only when we’re completely convinced that ‘it’s time’, do we begin our selective harvest. If you’re personally satisfied with the taste of the grapes, then the wine will taste good, too. We rarely look at the analysis.
The same goes for the must. During fermentation, we sample very often to see when the balance between sweetness and acidity, plus structure, are perfect. Here, also, we trust our feeling and not numerical values.