Ecology in our vineyards

For the sake of the environment, health and wine. Due to a respiratory disease, Hermann Schmalzried was forced to give up his profession as a winemaker. His love for wine gave him the courage to look for an alternative to conventional viticulture. Thus, in 1978, he became the first organic winemaker in Württemberg and thus a member of the Federal Association of Organic Wine Estates (BÖW). This means that we refrain from using herbicides, synthetic chemical insecticides and organic fungicides, the application of synthetic chemical fertilizers and physical oenological processes and treatment agents.

Natural plants. In a joint project of the EcoVin Association Württemberg, the brand *N* was created, which stands for “Naturgewächs”. The goal in this: to create distinctive wines that have been produced as naturally as possible. The imprint of the terroir are in the foreground here, which creates complex and particularly digestible wines.

The investment

We focus on …

  • Preservation and increase of natural soil fertility through greening, natural fertilizers and gentle soil cultivation
  • Promotion and increase of the biodiversity of the plant and animal world in the ecosystem vineyard
  • Restoration of a largely closed production cycle
  • Use of low-pollutant raw materials and wastessaving of means and energy. Preventive measures are in the foreground
The investment

We focus on …

  • Preservation and increase of natural soil fertility through greening, natural fertilizers and gentle soil cultivation
  • Promotion and increase of the biodiversity of the plant and animal world in the ecosystem vineyard
  • Restoration of a largely closed production cycle
  • Use of low-pollutant raw materials and wastessaving of means and energy. Preventive measures are in the foreground
The result

… and thereby obtain:

  • In our vineyards lives again a colorful diversity of plants and animals. A wealth of species that keeps the soil healthy and makes the vines more resistant to fungi.
  • Reduction of water and soil pollution (e.g. by nitrates, phosphates and pesticides).
  • Wines of high sensory quality, refined aroma and flavor diversity
  • Wholesome wines with high mineral and vitamin content, reduced in pollutants
The result

… and thereby obtain:

  • In our vineyards lives again a colorful diversity of plants and animals. A wealth of species that keeps the soil healthy and makes the vines more resistant to fungi.
  • Reduction of water and soil pollution (e.g. by nitrates, phosphates and pesticides).
  • Wines of high sensory quality, refined aroma and flavor diversity
  • Wholesome wines with high mineral and vitamin content, reduced in pollutants

Biodynamics in our vineyards

Member of the Federal Association of Organic Winegrowing (BÖW) and Demeter certified since 2010. The Schmalzried winery was one of the first organic winemakers in Germany. You can taste the years of experience in the carefully vinified wines. Demeter stands for products of biodynamic farming, which the winery has practiced for many years. Biodynamic viticulture is about seeing nature in a cycle of our earth. The cosmos has a lot of information for our lives on earth, in which the animal also plays a major role.

The vineyard. With vines up to 60 years old, we can produce wonderful, harmonious wines that have grown in an ecosystem that has been intact for years. The fertilization of our soil is done only by natural manure and preparations. With a healthy and rich soil, we ensure 100% nutrient supply to our vines. The diverse greenery provides abundant nutrients for wild bees, beetles and other insects, which protect the vines from pests like little helpers. Additional dry stone walls, bushes and trees provide shelter for beneficial insects and small animals in our vineyards.

Plant protection is carried out structurally through biodynamic preparations and protective spraying. This strengthens the vine to protect itself independently against fungi and diseases. An intact microclimate, which we create by careful manual work in our foliage, allows the grapes to ripen in an excellent and healthy way. Through targeted defoliation and quality-enhancing measures, we obtain top qualities. Our way of working allows us to obtain small yields, through which we obtain full-bodied and dense wines.

The grape harvest is done exclusively by hand, where the handpicked selection is already made in order to be able to process healthy grapes and thus obtain top quality wines. The red wine grapes are fermented traditionally on the mash and are punched down by hand every day. The white wine grapes are gently pressed according to the Champagne method (whole cluster pressing). Due to our healthy grapes and our belief in biodynamic farming, we do not use fining or other chemical or physical influences during the winemaking process. Most of our wines are fermented spontaneously with the vineyard’s own yeast. A fine yeast storage for months gives our wines a wonderful character, in which terroir, the hand of the winemaker and nature can be found.