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The work in the steep slopes requires the greatest efforts, but our employees always have a smile on their faces.

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At our estate state-of-the-art cellar technology meets with centuries-old tradition.

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Natural and gentle winemaking to produce aromatic and individualistic wines is an integral part of our daily business.

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The historical bearing of the REVERCHON winery.

Philosophy

The wine estate, which was formerly owned by the church, was privatized long ago in the year 1685. It was the influential Staadt family who bought the Filzener Herrenberg at the time.

In the year 1921 the Huguenot banking family Reverchon took over the wine estate as their summer residence and built a 600-square-meter wine cellar with a press-room and a coach house. The estate went on to become the biggest and most renowned wine estate along the Saar. Three generations later the estate was run down – investment backlog, insufficient care of the vineyards and quality problems led to insolvency.

In 2007 the entrepreneur Hans Maret took over the desolate estate. He invested massively into the listed buildings and the modernization of the cellar. He engaged a highly-motivated and skilled team, extended the expanse of the vineyards from 8 to 20 hectares and improved the quality of the vine cultivation.

Our vineyards are located at the lower end of the Saar River at an altitude of 160-250 meters above sea level.

With the monopole of the Filzener Herrenberg as well as vineyards in the Filzener Pulchen, the Ockfener Bockstein and other vineyards in Konz and Wiltingen, the estate has an excellent vineyard portfolio – the perfect foundation for the production of great Saar Valley wines and sparkling wines. The vineyards face south or south-west, about 85% of which are steep terrain with slopes between 35% and 72%. Due to the extreme slopes, the angle of the sun rays is ideal.

The prevailing dark Devonian slate soil stores the heat from the sun during the day and releases it at night, an optimal prerequisite for the fruit development of the Riesling grapes in our vineyards. Living and working so closely with nature, we also make a valuable contribution to the preservation of our unique cultural landscape by cultivating these steep slopes. Nature is our most important resource. That is why we attach great importance to the sustainable management of our vineyards with controlled, eco-friendly cultivation.
We choose to do much of the vineyard labor in real, hands-on work without the use of machines. In this way we can guarantee the best care for each individual vine. Our team cuts and binds, defoliates, selects and sorts with the necessary experience and careful intuition.
Under this constant care we increase the quality of our grapes sustainably.

Our harvest begins as late as possible and lasts often until mid-November; we bring in our grapes in several rounds, picking by hand. A high proportion of old, partly ungrafted vines and replacement planting of low-yielding, small-berry vines is the basis for bringing wines of great depth, high density and complexity into the glass. Stimulating and low in alcohol- true drinking pleasure with no regrets.

During winemaking, all processes in the cellar have the aim of preserving the quality of the grapes. These include the careful grape transport in vats, the loading of the wine presses by forklift trucks, the removal of the stems, the release of the grape aromas from the berry skin through maceration in the closed wine press and gentle, slow pressing.

With the natural sedimentation of the must for at least 24 hours and a several-week-long, temperature-controlled fermentation with natural yeasts from our own vineyards, the fruit aromas of the grapes and the individual vineyard characteristics of our wines are perfectly preserved.

In March -after the long fermentation period in our cool wine cellar – our basic wines will be filled in bottles to preserve their fresh fruit aromatics. Our premium wines remain on the yeast much longer in order to develop their special character. They can be tasted as bottle wine in June.