Winery Mayerle
The Mayerle winery in Remshalden is a family winery that was first mentioned in writing as a farm in 1374. In 1972, Theodor Mayerle expanded the vineyards. Currently, 10 hectares of vines are cultivated under the management of his daughter Nina Mayerle and her husband Matthias Mayerle. The Trollinger, Lemberger, Pinot Noir and Riesling grape varieties are among the estate’s classics, but grape varieties such as Muskattrollinger, Hegel, Zweigelt, Merlot and Cabernet Sauvignon also grow on the vineyards. The soils vary between sandy soils in the higher locations and soils on Keuper or marl in the lower locations. The winery offers wine sponsorships.
“We are still a young, second-generation winery. Sustainability has been an important issue for our family winery from the very beginning. With FAIR’N GREEN, we are delighted to have found a partner with whom we can continue, intensify and constantly improve our chosen path.
We want to preserve our cultural winegrowing landscape for future generations – so sustainability is not only important to us in our work in the vineyard and cellar. For us, sustainability also includes social and cultural commitment in the region.”
Winery Mayerle
“We are still a young, second-generation winery. Sustainability has been an important issue for our family winery from the very beginning. With FAIR’N GREEN, we are delighted to have found a partner with whom we can continue, intensify and constantly improve our chosen path.
We want to preserve our cultural winegrowing landscape for future generations – so sustainability is not only important to us in our work in the vineyard and cellar. For us, sustainability also includes social and cultural commitment in the region.”
Winery Mayerle
Philosophy
“A closeness to nature and traditional winemaking, combined with new insights” is the philosophy of the Mayerle winery. Intensive foliage work and careful soil cultivation yield healthy grapes, which ultimately produce outstanding wines.
The red wines are produced using traditional mash fermentation and then undergo malolactic fermentation. The white wines are fermented slowly and cool, followed by fine yeast storage.
The wines are allowed to take the time they need, which means that fermentation can last until the following year.
Philosophy
“A closeness to nature and traditional winemaking, combined with new insights” is the philosophy of the Mayerle winery. Intensive foliage work and careful soil cultivation yield healthy grapes, which ultimately produce outstanding wines.
The red wines are produced using traditional mash fermentation and then undergo malolactic fermentation. The white wines are fermented slowly and cool, followed by fine yeast storage.
The wines are allowed to take the time they need, which means that fermentation can last until the following year.
CONTACT
Weingut Mayerle
Bauersberger Hof 19
73630 Remshalden
+49 (0) 71 51 – 73 40 8
info[at]weingut-mayerle.de
www.weingut-mayerle.de
Image: Mayerle Winery