Good wine stems from philosophy, not technology. Unique wines can only be cultivated in suitable places and with a healthy portion of hands-on labor. We work passionately down to every detail of our work, taking care of all we do as a family.
Nature is our most important asset; we live from it and for it. Sustainability is key to our vineyard cultivation, and is reflected again in the organic growing techniques we use.
Allowing vegetation to grow between the rows of vines forms a kind of competition for the grapevines. They begin to “suffer” and are forced to delve deeper into the soil to find nutrients. This, in turn, influences the character of the wine, its very heart and soul.
The vineyards in the higher elevations of the Rheingau have always been world renowned. Especially now, in times of global warming, the higher altitudes slopes in Hallgarten, in combination with the meager, stony soils, offer the ideal microclimate for viticulture.
For this purpose, fresh cow dung is filled into cow horns and buried in the earth over the winter months. It is sprayed onto the ground in very small doses to revitalize and structure it and to stimulate the growth of plant roots.
Horn-Silica consists of quartz ground to dust, which is buried in cow horns during the summer months. During the growth and ripening phase of the vine, the preparation is sprayed over the vines in a highly diluted form to help the plant grow in a more balanced and organized manner.
The compost, which consists mainly of cow dung and has been mixed with the six compost preparations, is the key to a healthy and living soil. In the vineyards where no compost is spread, the cow pat preparation according to Maria Thun is spread.
steep slope facing south-southwest
wind-exposed, full sun exposure
residual slate soil
facing south-southwest
wind-protected, like an amphitheater; full sun exposure
gravely, sandy, meager
facing south-southwest
wind-exposed slope
gravel, sand, loess
facing south-southeast
wind-exposed slope
gravel, quartzite, loess
Hectare
Riesling
Pinot Noir
Good winemaking focuses on retaining the quality the grapes have brought in from the vineyards.
Careful transportation from the vineyards to the wine press to ensure undamaged grapes; dumping the fruit into the press; slow, gentle, whole cluster pressing. These are the keys to quality. Allowing the must to settle naturally for at least 24 hours until it is clear, followed by a carefully monitored fermentation which will last several weeks, captures the individual vineyard expression in each wine. Bottling begins in the spring after the wines have rested on the lees to retain a crisp succulence.
Our Pinot Noir vinification follows the method of tried and tested tradition: open-vat maceration, maturation in large German oak or small French oak barrels using a mix of barrel ages, bottling after malolactic fermentation and no earlier than 10 months after the harvest.
These wines celebrate the winery and the varietals. The winery’s calling card.
Reflects the specific soils of the Hallgarten vineyards. These wines are selected from our Erste and Große Lagen vineyards.
range from dry to dessert wines which stem from our Hendelberg and Frühernberg vineyards. Typically ripe, fruity wines with mineral notes.
Schönhell and Jungfer offer highly expressive wines called 'Großes Gewächs', as well as fruity and dessert wines with subtle flavors and great depth.
bottles a year
hl/ha
'One of the best collections in the area!'
'A Pinot Noir paradigm, such as is not often found in the Rheingau'
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'And once again, the performance curve of this reliable organic winegrower is on the rise this year.'
'Prinz shows how small wineries continue to set the benchmark for quality in the Rheingau.'
- Stuart Pigott
Open by appointment and at the following times:
Wednesday: 9 - 14 | Saturday: 10 - 14
+496723/999847
Im Flachsgarten 5,
65375 Hallgarten
Germany
