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For more than 230 years, our family has been growing vines here in the middle Rheingau. Knowledge of these special vineyard sites, with their soils of phylllite slate and Taunus quartzite, was handed down and has incr eased over 10 generations. We look back on this long tradition with the greatest respect. Since 2004, we have been cultivating our vines and vineyards according to the principles of biodynamic agriculture.

For us, biodynamics means above all increased attention in t he vineyard and empathy towards our vines and t he natural connections surrounding them. We use them to promote soil vitality, biodiversity, and create a real, deep relationship between us, our vines, and the soil. The latter, especially, is the essential basis for healthy, aromatic grapes that have an expression of the individual place.

As vintners it is part of our task to intervene with nature by sensitively cultivating it. The idea of biodynamics is to disturb nature as little as possible, creating a balance between nature and plantation. We achieve this for instance by applying natural compost, this way returning to the soil what our vines drain as nutrients. Due to these and other measures - like diverse planting - we sustain the quality and vitality of our soil also long-term.  The compost, which mainly consists of cow dung is “inoculated”  with various compost preparations, which in turn we also make ourselves from organic substances and plant parts. These preparations are applied similarly to homoeopathy  in minimal doses. It is their task, to initiate and regulate the rotting process.

Above all, biodynamics has also changed us profoundly and has brought back sensitivity and empathy to us. Today we have a real relationship with all living things in our vineyards, as we understand them better and know of the part they play in the ecosystem. We don’t just encounter weeds, vermin, and diseases, but a contained and logical system of cause and effect, which we just need to understand better and that we can influence gently but efficiently. This changed perspective of things, and especially the change in the fruits of our labour make us today deeply happy and grateful.

Wine making:

100% selective, careful hand-picking
gentle whole-grape pressing over several hours
spontaneous fermentation with natural yeasts
the natural composition of the must is not changed
18 months on the full yeast in the traditional “piece barrel” (1,200 l).