The winery is located in the municipality of Bühl near Baden-Baden close to the French border in the German wine-growing region of Baden (Ortenau area). The Bauer family has been growing grapes for a long time, but delivered the grapes to a winegrowers' cooperative. Finally, in 2012, Axel Bauer decided to produce wines himself. Initially, due to a lack of cellars, the grapes were processed at the Jacob Duijn winery and the wines were vinified. In 2015, this winery was taken over with the vineyards listed below. After graduating in viticulture and oenology at the Geisenheim University of Applied Sciences and internships at renowned wineries such as Schlossgut Diel, Meyer-Näkel, Dr. Bürklin-Wolf and Schloss Halbturn, Torsten Klein has been responsible for the oenological matters since 2019.
The vineyards cover 16 hectares in the steep, partly terraced single vineyard sites Sternenberg (Altschweier) and Engelsfelsen (Bühlertal). They are planted with the red wine varieties Pinot Noir, Syrah, Merlot, Cabernet Sauvignon, Tempranillo and Malbec (Cot), as well as with the white wine varieties Pinot Blanc, Pinot Gris, Chardonnay, Sauvignon Blanc and Gewürztraminer. New vineyards are densely planted with 10,000 vines per hectare to force deep rooting, harden the vines against drought stress and reduce the yield to an average of 35 hl/ha. The latter is supported by thinning (green harvesting) in summer. In 2020, the conversion to organic vit iculture was started and sustainable viticulture was practised according to certified Fair'n Green rules.
Only physiologically ripe grapes are processed through selective hand-picking. Cellar work is carried out according to non-invasive, minimalist principles. Fermentation takes place spontaneously with the vineyard's own yeasts. Must clarification is done by sedimentation (independent degumming). The red wines are fermented in wooden cuves on the skins. The malolactic fermentation of the white and red wines aged in barriques also takes place spontaneously. Depending on the grape variety, these wines are matured for between 10 months for the white wines and 24 months for the red wines. In principle, they are bottled without any fining technique and, if possible, also without filtration. Before marketing, some of the wines are aged for a longer period of time in the ancient vaulted cellar.
