The wine project at the HERRENHOF is young. I've started to recutivate vineyards on this perfect slope in the year 2006 completely from the scratch.

My mission: I want to present the Buchertberg, the place where I grew up, in a bottle of wine. Because wine just can do that! Everything is harvested by hand of course. What makes me a special wine grower? I ferment 100% in barrels. 50% of my barrels are made of wood from my own forest. This brings my wines much closer to my terroir - closer to the Buchertberg, the place where I grew up. After fermentation the wines stay on their lees till bottling. Prior bottling I just about 20mg of Sulphur or less, or nothing and anything else. It depends on the wine.

I would be very delighted to meet you at the RAW fair I attend!