As far as we’ve come, the vineyards of the Rems Valley still have tremendous untapped potential. Winemaking may appear to be a highly traditional culture. But it too has often undergone massive changes. The climate has shifted in the past, as have tastes and tax law… The vines, however, are our constant. They require time. And we give it to them, and by extension to the quality product they deliver. Converting to organic winegrowing certainly brought extra challenges, but the process has made us all better and stronger. We completed certification in 2016 and plan to continue this path as we produce wines that reflect both their Rems Valley origins as well as their Schnaitmann signature to the greatest degree possible. Enduring wines that while perhaps slow to reveal their charms are destined for a beautiful, sustainable future. Our sites encompass a wide range of soils dating back 200 to 250 million years to the Triassic Period. The spectrum runs from light, warming, fossil-rich reed sandstone and pebble sandstone to the heavy clay soils of the Trossingen Formation (‘Knollenmergel’). From red, iron-rich colored marl to the ever-present gypsum keuper, which promotes wines with an especially spicy character. Our vines thrive in these many “terroirs” created from diverse expositions, elevations of the vineyards, slopes, and topographical peculiarities. (See the separate descriptions in VINEYARDS)

In the cellar we actively pursue a hands-off approach, looking to have as little external influence as possible. Extended maceration for the white wines and gentle extraction for the red wines, spontaneous fermentation, and only minimal sulfur and filtration. After that we need to simply trust in both the quality of the fruit and in natural science. We give our wines the time and space they need to reach their full potential. A barrel-aged white wine from a top vineyard can take upwards of a year before we consider it ready for bottling. Wine is a single moment in time sealed in a bottle.

The best way to understand the process is to leave them open for a few days and taste the development for yourself. Some will reach their apex after one day, others after two or often even more. A large-bowled glass offers optimal enjoyment. Suggested food pairings can be found on the data sheets for each of our wines.