Guidline and Philosophy of the winery:

Sustainability and thus the preservation of nature for future generations is very important to the Giefing's. This includes: refraining from insecticides and herbicides, confusion by means of pheromones, attention to the strengthening of the plant, greening, preservation of hedges and fallows as a habitat for beneficial insects.

The sustainable winery produces wine with a clear focus on origin, natural wine growing, diversity, craftsmanship, individuality and respect towards nature. 

Their focus lies heavily on healthy, vitalized soil and biodiversity - which lead to the winery being awarded the official title of "sustainable winery". The Giefing family plants, for example, green covers in their vineyards to actively work against "cleared" landscapes and to increase the overall biodiversity.

Apart from that, the green covers function as a natural fertilizer. Therefore it is possible for beneficial organisms and insects to live in the winery's vineyards. 

Furthermore, the winery also does not use any insecticides, fertilizer and herbicides and is deeply committed to handwork. That means, that they harvest exclusively by hand and are strictly using the most gentle and best working tools for vineyard work. 
The attentive craftsmanship is the basis for producing high-quality wines.


Regarding cellar work it has to be mentioned, that the grapes are carefully processed in the winery's cellars to transform the uniqueness of the soils and sites into liquid form. That is why the Giefings make use of the principle of spantaneous fermentation and only use native yeasts. The wine is then given the time that it needs to slowly mature. 

The maxim is: New French oak barrels instead of oak chips - natural ripeness instead of adding sugar!

The winery is also distinguished by letting their red wines age for up to 3 years in new French oak barrels. Afterwards, they get half a year of ageing time in bottles before being distributed. 
Almost all white wines are aged in stainless steel tanks, where they spend a long time on their lees, whereas all the red wines are exclusively barrel-aged.