As winemakers, our approach is rooted in the soil and craftsmanship. We are passionate artisans, guided by the cycle of nature in both the vineyard and the cellar.

The term “vineyard”, which is not very common in the Palatinate, sums up our work at Weingut Schneider. With our current understanding of viticulture, we are increasingly moving away from mechanization and back to more hands, feet and, of course, heads. And this at a time when there is far too little of all this.

A large and perfectly coordinated team works on the estate all year round. We harvest the grapes in the vineyard with up to four dozen harvest helpers, who pick and select the grapes in several stages. In the press house, the grapes are sorted again by hand and crushed in the traditional way before the final pressing, sometimes “on foot”.

This is followed by fermentation and maturation in the cellar. Partly in large barrels made from local wood, in ceramic amphorae or steel containers.

Yes, our winery is young in years and appears futuristic at first glance, but that is deceptive: a large part of our identity lies in traditional craftsmanship.