The family business of the Jäger family, which now operates in the 5th generation of viticulture, combines traditional craftsmanship with careful vineyard care, the knowledge of innovative cellar technology and uncompromising quality management - starting with the vine refinement from the own nursery. Diana Jäger and Andrea Mathes take care of the vineyard work and the organizational matters. Armin Jäger and Benedikt Jäger are responsible for the vinification of the wines in the cellar. The white wine is produced in the cold fermentation process between 10 ° C to 15 ° C with a delayed yeast propagation for a slow fermentation. The red wines are mashed fermented, the aging takes place exclusively in traditional oak barrels or in small oak barrels. All wines are processed gently and strictly controlled. The result is full-bodied, pure and varietal wines with many primary aromas.