The estate is located in the municipality of Östringen-Tiefenbach (Kraichgau area) in the Baden wine-growing region in Germany. It was founded by Albert Heitlinger in 1960. It is now owned by "Weingut Heitlinger & Burg Ravensburg GmbH" with the owner Heinz Heiler. The winery Ravensburg Castle
in Sulzfeld was acquired in 2010, but continues to exist on an equal footing. The two wineries are completely separate in terms of wine law, but are managed together. They are only ten kilometers apart, all wines are vinified in the winery in Tiefenbach, which was newly built in 2012. Claus Burmeister, a graduate in viticulture, is responsible for both companies. Jürgen Kern and Daniel Rupp are responsible for the cellar technology.
The vineyards cover 80 hectares of vineyards in the individual layers classified as VDP-Large Location Schellenbrunnen and Spiegelberg (Tiefenbach), Kapellenberg (Eichelberg), and Königsbecher (Odenheim). The floors are characterized by calcareous, colored marl. 70% of them are planted with the Burgundy varieties Pinot Blanc, Pinot Gris, Auxerrois, Chardonnay and Pinot Noir, 20% with Riesling and 10% others. The Heitlinger winery is considered a Burgundy specialist. Since 2010, according to certified guidelines of the Organic (ecological) viticulture
with the principles of one sustainability
as well as the operating premise "responsibility for nature". Since 2014, the vineyards have also been one of the rules Biodynamic viticulture
Biologically active soil is the ideal location for healthy and stable vines, and manual work is seen as the key to quality. Non-natural chemical-synthetic substances are avoided. By a greening
with blooming, green undersown biodiversity
with diverse habitats for plants, animals and microorganisms
created. All parcels are dependent on the wine quality level according to the VDP classification model
(Local wine to large crop) individually processed. The average yield is 55 hl / ha. The processing of ripe and undamaged grapes is guaranteed by only manual, strictly selective harvesting in several passes and repeated sorting in the winery.
In order to achieve a pronounced aroma depth, the skins and juice of the grapes remain in contact for up to six days with cooling in order to extract the extract substances as far as possible before fermentation. This gives the wines a special layered individuality and shelf life. The work in the cellar is carried out gently with the help of pneumatic presses and gravitational force instead of pumps to transport grapes, must and wine. The large plants from the Burgundy varieties and from Lemberger ( Blaufränkisch
) mature exclusively in large wooden barrels and barriques. Around 580,000 bottles of wine are produced annually. The winery is a member of the association Slow food
, and since the beginning of 2012 in VDP
(Association of German quality wine estates).