The new vintage is here!
Our company has been managed organically since 1955! In 1971 my father was involved in founding BIOLAND. The association's founding meetings took place in our living room!
While my father mainly farmed vegetables and arable land, we began converting to a winery after taking over in the early 1990s. The varieties Müller-Thurgau, Pinot Noir, Pinot Gris, Pinot Blanc, Muscat, Riesling, Sauvignon Blanc and Regent, as well as various newer varieties (“Piwis”) are grown. These varieties are usually made into hearty dry wines without chaptalization and often with the wine's own yeast flora.
The grapes for our wines thrive on the deep, calcareous loess soils of the eastern Kaiserstuhl. In the morning, favored by the first rays of sunshine that shine over the Black Forest, the best qualities ripen. The soils are enlivened by a variety of green crops. This breaks up the monoculture of the vineyard. For this we use seed mixtures that are very diverse. It enriches the soil life and beneficial insects find their habitat. Whenever pests appear: the beneficial insects are already there! Thanks to the intensive greening work, we can largely avoid fertilization because the vines receive enough of their nutrients from the active soil life.
Just as we consistently focus on natural processes in the vineyard, we also consistently pursue this strategy in the cellar.
The grapes are processed quickly and very gently. We look at the grape material individually and observe the ripeness and health status very closely. Because only top grapes produce great wines. As a rule, we can therefore forego treating the wine and can instead content ourselves with observing and accompanying the processes that occur naturally. After sufficient maturation time and contact with the yeast as the “mother of the wine”, the wines (sometimes unfiltered) are bottled. In this way, you get the most holistic quality possible, individually grown in the vineyard, in the wine glass and taste the terroir and climate of the vintage
Only the finest raw materials find their way into our distillery. Yeast and pomace (“grappa”) from our own production, as well as fruit from ecological partner farms, are mashed at the optimal time and distilled after appropriate fermentation. The spirit leaves the still highly concentrated. Only the “heart” of each brandy is used. After the appropriate maturation period, the distillates are bottled without any further additives. Get nature in the highest concentration in your glass!