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Everything starts in the soil. Vines have a direct symbiotic relationship with the soil they are planted in.

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Over the last hundred years we have gotten used to the image of monocultures. Viticulture surely belongs very high up on this list, and this is something we cannot deny;  however, we are able to create some level of biodiversity by planting herbs and beneficial plants between the vine rows, which helps increase the vitality and porosity of the soil and create a healthy biomass. More plants means more insects, worms, birds, etc. This in turn can bring about more fungal activity and bacteria (i.e. microorganisms), which leads to a more balanced environment. The result is a considerably increased quantity of beneficial microorganisms that help lower the susceptibility of the vines and grapes to diseases, which in turn eases our ability to use spontaneous fermentation in the cellar and make wines with a greater sense of place. Ultimately, the greater whole is dependent upon the numerous interrelations of many different substances.

                The more man tries to dominate, the more the expression of terroir in the wines get lost.

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Burrweiler Schäwer,

Burrweiler Schlossgarten,

Burrweiler Altenforst,

Weyher Michelsberg,

Gleisweiler Hölle,

Hainfelder Kapelle,

contain many diverse geologic subsoils. This gives us the opportunity to pair the right vine with the right soil type. In 2021, for example, we planted Riesling vines that fit excellently to slate soil in the Burrweiler Schäwer, and in the Schlossgarten vineyard we planted Chardonnay vines with Burgundian heritage.

For us, Rieslings belong on mineral-rich soils like slate and granite. We find Spätburg-under (Pinot Noir) to be best suited to colored sandstone and limestone, and you can find our Weißburgunder (Pinot Blanc) and Grauburgunder (Pinot Gris) vines on shell limestone, limestone and loamy soils.

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