Weingut Werner

Since 1650
Our winery is one of the most traditional winegrowing businesses on the Moselle and looks back on a long history. In 1650, it was first reported that the farmer and winegrower Wirner had a plague cross erected in Trittenheim. Tradition and modernity are the basic principles for us in the care of our vines, even generations later. Intensive, often laborious cultivation of the low yields and consistent selection during the harvest create the basis for high wine qualities. In addition to cultivating our vineyards as close to nature as possible, we also focus on gentle treatment of grapes and must in the cellar.
grapes and must. We ferment mainly in the classic Fuder barrel with natural yeasts. While there is a lot of activity outside in summer
the cellar is quiet and calm in winter. Good Riesling needs time and leisure to show all its facets. Even if it is sometimes difficult for the winemaker to exercise patience. But this is also part of making "Rieslings with passion".

The winery today: Bernhard Werner, Winemaker


Bernhard Werner Revoluzzer und Genussmensch - that's what Bernhard Werner was often called when he was chairman of the Leiwener Jungwinzer. As one of the founding members in 1985, he helped shape the development of the Young Winegrowers with his ideas. Born in 1958, the "wild" times are certainly over for him. What has remained with him is the idea of uncompromising quality and the constant search for details that make his wines even better. The focus here is on the unadulterated identity of each individual wine and its site, without straining the concept of terroir too much. He has also developed as a man of pleasure, which is obvious from the fact that he is a passionate amateur chef. It is therefore hardly surprising that there is hardly a wine to which he cannot spontaneously think of a dish. Consequently, many of his wines are also designed as ideal accompaniments to food or are simply suitable for pleasure drinking with a wonderful flow.

MARGRET WERNER-BEIERLORZER, Marketing

Margret Werner-Beierlorzer has a background in gastronomy. As a trained hotel manageress she was able to gain experience at first-class addresses, e.g. in the restaurant management at the restaurant management at the Platzl Hotel in Munich, as Maître d`Hotel at Le Gavroche (3 stars Michelin) in London, and most recently in the in restaurant management at Käfer in Munich. Love brought her to the Moselle. Her love of wine goes back even further,
as buying wine was often one of her tasks. Today, she is actually responsible for everything at the winery, mainly, of course, with the marketing of the wines  and looking after customers and guests, but she is also present in the vineyards when necessary. Last but not least, her sensitive wine tongue is indispensable when the winemaker tends to be a little bit blind.