Maximin GrünhausSchlosskellerei C. von Schubert

Maximin Grünhaus · Schlosskellerei C. von SchubertHauptstrasse 1 · D-54318 Mertesdorf · Germany

Telephone: +49 (651) 5111 · Telefax: +49 (651) 52122 · info@vonschubert.de · www.vonschubert.de

Maximin GrünhausSchlosskellerei C. von Schubert

The Estate - Maximin Grünhaus

The Maximin Grünhaus estate lies at the foot of a long steep south-facing slope on the left bank of the Ruwer river, about two kilometres before it joins the Mosel. The estate belongs to Carl von Schubert‘s family and is divided into three separate but contiguous vineyards: the Abtsberg, the Herrenberg, and the Bruderberg. Each of these vineyards has its own distinct micro-climate, gradient and soil composition, diff erences in terroir which explain the unique character of the wines made at Grünhaus.

Work in the Maximin Grünhaus vineyards is conducted in close harmony with nature. Fertilisation is predominantly organic, and the vineyards have been planted with a cover crop of wild herbs and grasses. We use no pesticides or herbicides, maintaining the health of the grapes through intensive manual work instead. To ensure quality, yields are restricted to around 45 - 55 hectolitres per hectare (hl/ha); other quality estates in the Mosel average around 80 hl/ha. The grapes are harvested by hand and, depending on the character of the vintage, several passes may be made through the vineyard.

At the beginning of 2004, Stefan Kraml took charge of viticulture and viniculture at Grünhaus. Since that time, the wines of the estate have benefi ted from his uncompromisingly high standards. The main grape variety at Grünhaus is, and always will be Riesling, which makes up 94% of the total. A hectare of Pinot Blanc and Auxerrois was harvested for the fi rst time in 2008. In 2007, a further hectare was planted with Pinot Noir, for the fi rst time in 150 years.

The Grünhaus cuverie is sited conveniently close to the vineyards so that harvested grapes can be delivered to the press within a matter of minutes. Depending on the requirements of the harvest, the grapes can be macerated or subjected to whole bunch pressing in a modern pneumatic press. After natural clarifying overnight via sedimentation, the musts are brought to an optimal fermentation temperature, and fermented with naturally occurring wild yeasts in classic large oak casks (Fuder casks) or small stainless steel tanks. This promotes the optimal development of mineral fl avours from the slate soil and ensures the longevity of the Rieslings. Neither the must nor the fi nished wine are fi ned. In the last two years the wood for the barrels has come from the estate’s own forests, and the barrels are crafted by a local cooper.