In the vineyards is worked very nature-conscious and traditional manual labor to ultimately increase the quality of the wines and to preserve, protect and promote the soil, flora, fauna and abundant wildlife. Only with an intact ecological system can we achieve healthy and honest grapes. In the vineyards, the use of herbicides, pesticides and artificial fertilizers is completely avoided and only natural, protective means are used. The vinification takes place in a natural way. The fermentation of the wines is carried out mainly with natural yeasts from the vineyard, which promises a variety of flavors and profound wines. The red wines undergo a long maceration after the gentle disruption of the grapes and, depending on the quality level and type of wine, an aging in steel tanks or oak barrels. The white wines are vinified using the so-called champagne pressing method and are matured with long and cool storage on the fine lees to produce wines full of character and expression.

The Schmalzried winery has been cultivating its vineyards in Korb, in the Rems Valley, for more than 100 years now. Today, the family business cultivates 10 hectares on the large vineyards Korber Kopf, Hanweiler Berg and Kleinheppach. Hermann Schmalzried decided in 1975 to convert his land to controlled organic viticulture and was thus the first organic winery in Württemberg. As a co-founder of the EcoVin association, he demonstrated futuristic thinking even then. In years of pioneering work, he still produces harmonious and authentic wines from top vineyards. In the last 10 years, the ecologist of the first hour dealt with the icing on the cake of sustainable and health-conscious wine production: biodynamic viticulture. Thus, the Schmalzried winery has been Demeter-certified since 2010.

Son Benedikt founded his own business on the farm in 2012. He also farms his land biodynamically and presses the wines independently as the “new and young line”. The wines reflect modern yet traditional vinification and appear in a new bottle design.