Indigenous Fermentations from a Biodiverse Vineyard
Hermann J. Wiemer, a Mosel native, started the winery in the late 1970’s. Hermann’s apprentice and viticulture expert, Fred Merwarth, and his business-savvy college friend, Oskar Bynke, bought the winery in the 2000’s. Since then, the team has spared no effort to manage the vineyard and winery operations ecologically by encouraging native flora and fauna, including indigenous yeast strains. Fermentations performed with these naturally occurring organisms add complexity, flavor and texture, giving the wines a special sense of place.
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