Founded in 1902, the Vintner Association of Mußbach allowed many of the small producers in the area for the first time to sell their wines year round. Today, the Association’s vineyards stretch across 300 hectares and is considered to be one of the Pfalz region’s top 3 vintner associations.

About 60% of production is white and 40% focused on red varietals. With 33%, Riesling is the most important grape varietal at Weinbiet, followed by a number of red varietals including Dornfelder and Pinot Noir. Gewürztraminer makes up only 2% of total production, which is representative of the grape’s low yields and demanding growing conditions.

The Winemaker’s Philosophy: Weinbiet focuses on producing wines in harmony with nature. This means that grapes are grown in a sustainable fashion, including the use of pheromones to encourage the development of beneficial insects that can keep disease in check. It also includes labor-intensive foliage cutbacks to increase ventilation in the vineyard and better exposure of the grapes to sunshine.

At Weinbiet, wine is made with a combination of traditional and modern methods. Starting with the gentle pneumatic pressing of the grapes and ending with the temperature-controlled fermentation in stainless steel tanks, wine making is focused on creating a high concentration of natural fruit aromas.

The Terroir: With 1800 hours of sunshine per year, the Pfalz is one of the warmest regions in Germany, able to produce such warm climate products as figs, kiwis and lemons. Soils consist either of loess / clay or are relatively dry and sandy. Many of the Association’s vineyards are protected from rain and thunderstorms by the Weinbiet Mountain to its east. The microclimate is dry and warm and the vines are especially exposed to morning sun, extending the hours of sunshine the grapes receive per day.