"Wir wollen die Herkunft in die Flasche bringen und stellen deshalb den Boden in den Vordergrund"
ABOUT
US
Our winery is located in Niederkirchen directly on the Palatinate Wine Route. We cultivate around 15 hectares of vineyards in the best locations of Deidesheim, Ruppertsberg and Niederkirchen. The focus of the winery is on Rieslings and Pinot Noirs from the Mittelhaardt region of the Palatinate.
We have been producing wines with passion and in harmony with nature since 2006. Ecological cultivation, sustainability and nature conservation have been particularly important to us right from the very beginning.
After an impressive and memorable time spent in Austria in 2008 and the motivating words of biodynamicist Georg Meißner, we decided to run our own winery in Niederkirchen not only organically but also biodynamically.
2018 saw our first certified respekt-BIODYN vintage.
GEORG
FUßER
The time I spent with Bernhard Ott in Wagram in 2008 had a lasting impact on me, as it was here that I first came into close contact with biodynamics. There I was able to taste biodynamically produced grapes alongside conventionally grown grapes. An experience that has stayed with me to this day, because the biodynamic grapes had an incredible harmony. The balance of flavour, sugar and acidity in the grapes was unique.
Compost management was also particuarly fascinating and became a subject close to my heart.
TEAM
SPIRIT
Apart from biodynamics, one of the pillar stones of our winery is the family and the community. Without our family and our employees Alex, Ewa and Josepha, nothing would work here. We are a great team. Everyone puts their heart and soul into the wine production, which is indispensable in such a small winery.
A PASSION FOR BIODYNAMICS
For us, biodynamics is first and foremost a way of life. It is about the connection between the soil and the universe through the plant. At the winery itself, biodynamics aims to produce healthy grapes in order to make excellent wine.
Compost management is one of the most important tools here. We produce our own compost and biochar with a great deal of passion and knowledge. The pomace from the winery's own facilities is used to maximise the biodynamical approach to wine making.
It is fascinating to see how simple manure is turned into a fragrant soil resembling forest earth and is so full of vitality and vigour. We are convinced that if you nurture the soil with the help of biodynamics, the wines become more typical of the soil and reflect the terroir.
CELLER AND
VINEYARDS
Selective hand picking in the vineyard is essential for the spontaneous fermentation of our wines in the cellar. Only healthy and fully ripe grapes make it into the harvest buckets. In the cellar, the wines are given the necessary rest and time to develop their personal character. The wines mature in small containers and are only lightly sulphurated. We intervene as little as possible to give prominence to the origin of the wine. It is always fascinating that wines made from the same must in different barrels taste different. Working with small barrels allows us to add complexity and richness to the wines. This, combined with the holistic approach of biodynamics, results in complex, varietal and terroir-driven wines. As a result, our Deidesheim Rieslings tend to have more stone fruit and local fruit flavours from the red sandstone soils, while the Ruppertsberg Rieslings from the limestone marl soils tend to have more herbal, spicy and exotic notes.
