Alongside viticulture and vinification, the distillery has played a major role in our estate for generations. Our stills are mainly operated in the winter months, when we enter the quiet period for the vineyards and when the ground is covered in a blanket of snow.

Alongside the classic pomace brandies, we also produce brandies distilled from the lees as well as fine fruit brandies. Down the years we have extended our selection and thus offer today a wide range of fruity and palatable spirits. 

Riesling pomace brandy

After the grapes are pressed in the autumn, the remains of the grape, the so-called pomace, is traditionally crushed in vats. The vats are sealed and fermentation begins.  After several months the fermented grape must is distilled, producing a first rate Riesling brandy.