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Buy Wine from Maximin Grünhäus
The Maximin Grünhaus winery is situated in a privileged location at the foot of a steep south-facing cliff that runs along the left bank of the Ruwer River, about 2 km from its junction with the Moselle, in the municipality of Mertesdorf. The land on which it stands has been cultivated since Roman times. In the year 966, there is the first documented reference to the winery when Kaiser Otto I gave it as a gift to the Benedictine Abbey of St. Maximin in Trier.
After Napoleon's secularisation, the estate passed into the hands of Friedrich Freiherrn von Handel, and in 1882 it was acquired by Carl Ferdinand Freiherr von Stumm-Halberg, who offered it as a dowry for his daughter's marriage to Conrad Von Schubert. Since then, the winery has been managed by the Von Schubert family. Since 2017, the property has been in the hands of Maximin Von Schubert, representing the sixth generation of the family.Vineyards
The Maximin Grünhaus winery has three monopoly vineyards: ABTSBERG, HERRENBERG and BRUDERBERG. The ABTSBERG, with 14 hectares, is the most renowned estate, with slopes of up to 75% and a soil composed mainly of Devonian blue slate. This soil composition gives the wines a marked minerality and depth. In addition to Riesling, Spätburgunder (Pinot Noir) is also grown in ABTSBERG. On the other hand, the HERRENBERG, with 19 hectares, shares many characteristics with the ABTSBERG but differs in its red slate soil. Finally, BRUDERBERG, the smallest with only one hectare, is dominated by the same Devonian blue slate as ABTSBERG.
Philosophy
The winery's philosophy focuses on embracing nature. Cultivation in the Maximin Grünhaus vineyards is naturally oriented, with the aim of harvesting fully ripe and healthy grapes. The health of the grapes is promoted through intensive foliage work. Once harvested, the grapes are quickly transported to the cellar of the winery, where, after pressing and clarification, they ferment spontaneously in oak barrels or small stainless steel tanks with indigenous yeasts. This spontaneous fermentation enhances the typical Riesling character of the Ruwer region. In addition, the winery uses barrels made from oak wood from its own forests, which contributes to the distinctive character of its wines.
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Buy Wine from Maximin Grünhäus
The Maximin Grünhaus winery is situated in a privileged location at the foot of a steep south-facing cliff that runs along the left bank of the Ruwer River, about 2 km from its junction with the Moselle, in the municipality of Mertesdorf. The land on which it stands has been cultivated since Roman times. In the year 966, there is the first documented reference to the winery when Kaiser Otto I gave it as a gift to the Benedictine Abbey of St. Maximin in Trier.
After Napoleon's secularisation, the estate passed into the hands of Friedrich Freiherrn von Handel, and in 1882 it was acquired by Carl Ferdinand Freiherr von Stumm-Halberg, who offered it as a dowry for his daughter's marriage to Conrad Von Schubert. Since then, the winery has been managed by the Von Schubert family. Since 2017, the property has been in the hands of Maximin Von Schubert, representing the sixth generation of the family.Vineyards
The Maximin Grünhaus winery has three monopoly vineyards: ABTSBERG, HERRENBERG and BRUDERBERG. The ABTSBERG, with 14 hectares, is the most renowned estate, with slopes of up to 75% and a soil composed mainly of Devonian blue slate. This soil composition gives the wines a marked minerality and depth. In addition to Riesling, Spätburgunder (Pinot Noir) is also grown in ABTSBERG. On the other hand, the HERRENBERG, with 19 hectares, shares many characteristics with the ABTSBERG but differs in its red slate soil. Finally, BRUDERBERG, the smallest with only one hectare, is dominated by the same Devonian blue slate as ABTSBERG.
Philosophy
The winery's philosophy focuses on embracing nature. Cultivation in the Maximin Grünhaus vineyards is naturally oriented, with the aim of harvesting fully ripe and healthy grapes. The health of the grapes is promoted through intensive foliage work. Once harvested, the grapes are quickly transported to the cellar of the winery, where, after pressing and clarification, they ferment spontaneously in oak barrels or small stainless steel tanks with indigenous yeasts. This spontaneous fermentation enhances the typical Riesling character of the Ruwer region. In addition, the winery uses barrels made from oak wood from its own forests, which contributes to the distinctive character of its wines.