The estate is located in the municipality of Bahlingen (Kaiserstuhl area) in the German wine-growing region to bathe
, The traditional family has been wine-growing since 1649. In 1989 the move to the newly built winery on the edge of the village. The company is now run by Hans-Peter Trautwein, supported by Mrs. Elfriede and daughter Anne-Christin. The vineyards cover nine hectares of vineyards in the single vineyard Silberberg (Bahlingen). Instead, the winery uses the three old traditional location names Fohberg, Kestaghal and Hundsrück documented in the land registry plan. 60% of the white varieties Pinot Blanc, Pinot Gris, Chardonnay, Gewürztraminer, Muskateller, Müller-Thurgau and Johanniter, and 40% red Pinot Noir are cultivated.
Already in 1980 the changeover to an organic farm took place, which was finally classified according to 1986 Bioland
led. Then followed the consistent introduction of Biodynamic viticulture
with no chemical-synthetic substances plant protection
, Only organic substances such as composted cattle manure and biodynamic preparations from tea, compost
and silicon used and the formation of humus
by green manure
promoted by sowing. In 2004 it was certified as DEMETER operation
, Orientation on sustainability
is lived not only in viticulture / winemaking, but also by solar energy supply or use of the underground cellar without additional cooling.
The winemaking is also based on the biodynamic idea according to the rhythms of nature, taking into account the moon phases
, The white and red wines are produced in three lines. The “Classic” line includes fruity wines typical of the grape variety. The wines of the "Edition" line are spontaneous
fermented, aged in traditional, large wooden barrels and have great storage potential. The "Edition RS" top line is made from old vines reduced to 30 hl / ha and matures for at least two years. The red wines go through a very slow one maceration
and are expanded with a balance between fruit play and the influence of wood. Depending on the type of wine, they mature in large wooden barrels or in barriques. There are also bottle-fermented vintage sparkling wines, vinegar
; Grape juice and brandies (yeast, pomace, Williams pear) are produced.