THE SOIL
Many generations – one foundation
Our aim is to understand the soil once again as a living organism. A central part of our organic viticulture is avoiding readily soluble mineral fertilisers, especially synthetic nitrogen fertilisers. We work to build soil fertility so that it can nourish the vines growing above it in the best possible way.
Symbiosis
The vine and the soil
The soil does not simply nourish the vines; the vines also nourish the soil. Thirty per cent of the energy generated by photosynthesis passes through the roots to more than five trillion microorganisms, including bacteria, fungi, algae and protozoa. In close symbiosis with the vine, this diverse soil life makes minerals and trace elements available and helps protect the vineyards from pests.
We therefore do everything we can to keep soil life as active and diverse as possible. Working organically, we use species-rich permanent cover crops adapted to our soils. They build lasting, nutrient-rich humus and bind around five tonnes of CO2 per hectare. At the same time, beneficial organisms form a self-regulating system and bees can always find something in flower.We are convinced that only by working in harmony with nature can we grow grapes this healthy and aromatic.
The past
“The soil holds nature's memory.”
The soil records geological history and, through its distinctive composition, can create recurring qualities that can be tasted. Most of our Wörrstadt vineyards contain Tertiary marine deposits from a calcareous algae reef formed millions of years ago. Today, this limestone and sandstone forms the foundation of our wines: history you can taste.
Cellar ageing
We make our wines according to the principle “as little as possible, as much as necessary”. As winegrowers, our role is to provide the right conditions for each wine to develop naturally. Guiding rather than controlling is our approach to complex, long-lived wines that remain rewarding after years in bottle.
