Our family winery has been operating since 1997 in Kernen-Stetten in Remstal. Since its inception, our goal has been to produce characterful, distinctive, organic wines.

Consequently, since 1997, we have been cultivating our vineyards as a fully certified organic winery, and since 2008, biodynamically. As a result, in 2012, we became members of the Demeter Association. The ecological management of our vineyards is our top priority, allowing the various layers of sandstone in our Keuperstufen landscape to shine. In 2013, we were admitted to the Association of German Prädikat Wine Estates (VDP).

Riesling, comprising 65% of our vines, plays a crucial role in our operation. For over 20 years, we are working with various grape variants (clonal mixtures) in our vineyards to achieve a distinctive complexity in our wines.

For the past 15 years, we have been using our own selections – MASSAL SELECTION – with Riesling. This involves cutting wood from specific vines in our vineyards during the winter and grafting these cuttings to createnew vineyards with our own Riesling variants after two years. This process contributes to the complexity of our wines.

Our focus is primarily on quality, not quantity. Our wines are unique originals, not mass-produced. Therefore, Beurer wines are not availableby the liter; we prefer to bottle in 0.75L bottles.

All grapes for our wines are selectively hand-picked!

Controlled non-intervention – this phrase encapsulates much of our philosophy. While we certainly master our craft, what matters most to us is working with nature and having a keen sense of the right moment.

To avoid any mineral fertilizers and chemical pesticides, we activate and strengthen the soil and our vines using special compost preparations. Additionally, we use rock flours, baking powder, plant extracts, and various tea sprays in the vineyard. By employing diverse plants, herbs, and grasses for ground cover, we not only promote biodiversity and healthy, balanced vines but also create habitats for insects and small organisms.

In the cellar, we believe that everything needed for winemaking is within and on the grape. Therefore, we entrust the development of our wines entirely to the natural processes of the microorganisms present in our musts. We ferment all our wines 100% spontaneously, using only vineyard-specific yeasts. This allows us to capture the exciting differences in our local soils and sites in bottles.

Additionally, we bottle some wines, such as our NOTHING, sulfur-free, and refrain from filtration for selected wines. All our red wines are aged in large, old wooden barrels to intensify aroma, tannin structure, and density.

Extended fermentation, development, and maturation times, as well as very late bottling, result in elegant, distinctive Beurer wines.