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The place where our wines are created and where pleasure & hospitality are lived
Our lifelong dream.
With dedication and a clearly defined focus, give wine your own signature. That was a long-held wish.
Lifelong dream fulfilled. Explore. Reflect. New creation.
Since then, every day we have made every effort to preserve the old and at the same time let the new grow: switching to organic viticulture, analyzing the terroirs, integrating new vineyards, a clear focus on grape varieties and a stringent wine idea. All of this with a united team that lives our vision. And two small children. With our winery we have created a place of joy of life. Linger. Tell. Enjoy. Informal and warm.
One team
Calm, focused, ambitious. That describes Julius quite well. Growing up in the Palatinate, he followed the classic winemaker's training path: learned at the VDP wineries Christmann and Wittmann, took a trip abroad, and graduated with a master winemaker's degree. Julius thinks wine in the vineyard. Through focused and committed work in the vineyard and minimal intervention in the cellar, natural “mirrors” of their terroir are created. He loves his craft. Honest, without frills, but with a lot of sensitivity.
Janina likes people. And possibilities.
Authentic and uncomplicated, she is much more than the hostess at the winery. She came to the Palatinate because of love. Because of love for Julius. The love for wine arose all by itself...
She is a business economist and the contact person for marketing, sales and office matters.
Located on the German Weinstraße in the Southern Palatinate, deep loess-clay soils are dominating here. In our monopoly vineyard, the Edenkobener Mühlberg, there is additionally red sandstone in the subsoil, which gives our Mühlberg a special mineral note.
Since November 2020 we have been cultivating another 7 hectares of vineyards in Frankweiler. The areas that have already been converted to organic viticulture offer particularly chalky soils and cool slopes. An enrichment for our portfolio and new grape varieties such as Sauvignon Blanc.
It was clear to us from the start that we wanted to consistently manage our winery organically - out of consideration for nature and biodiversity, but above all to bring out the quality of the wine.
Since then, we have been working with additional hours of manual labor to bring home not only healthy, but also deeply flavored grapes by hand in the fall. The pH values and low yields are more important to us than the Oechsle.
In the cellar we give the young wines a lot of freedom and intervene as little as possible in order to preserve representatives of their terroir that are as natural as possible and do not focus on the primary fruit.
Small-scale expansion, no pre-clarification, wild, cloudy spontaneous fermentation without temperature control, use of large Palatinate wood, up to 18 months on lees and minimal addition of sulfur. This creates handcrafted and expressive wines without any frills with lots of minerality and character.