The estate is located in the municipality Östringen-Tiefenbach (Kraichgau area) in the German wine-growing region of Baden. It was founded in 1960 by Albert Heitlinger. It is today owned by the "Weingüter Heitlinger & Burg Ravensburg GmbH" with the owner Heinz Heiler. The winery Castle Ravensburg
in Sulzfeld was acquired in 2010, but remains on an equal footing. The two wineries are completely separated under wine law, but are run jointly. They are only ten kilometers apart, all wines are vinified in the newly built in 2012 winery in Tiefenbach. Managing Director for both companies is Dipl.-Weinbaubetriebswirt Claus Burmeister. Cellar technology is handled by Jürgen Kern and Daniel Rupp.
The vineyards cover 80 hectares of vines in the classified as a VDP-large individual layers Schellenbrunnen and Spiegelberg (Tiefenbach), Kapellenberg (Eichelberg), and Königsbecher (Odenheim). The soils are characterized by calcareous, colored marl. They are planted to 70% with the Burgunder varieties Pinot Blanc, Pinot Gris, Auxerrois, Chardonnay and Pinot Noir, 20% Riesling and 10% other. The winery Heitlinger is considered a Burgundy specialist. Since 2010 is certified according to the guidelines of Organic (organic) viticulture
with the principles of a sustainability
as well as the operational premise "Responsibility for Nature". Since 2014, the vineyards are also following the rules of a Biodynamic viticulture
It is based on a biologically active soil as an ideal location for healthy and stable vines and manual work as the key to quality understood. Non-natural chemical-synthetic substances are dispensed with. By a greening
with blooming, green subsets biodiversity
with diverse habitats for plants, animals and microorganisms
created. All parcels will depend on the wine quality level according to the VDP classification model
(Local wine to large greenhouse) individually processed. The average yield is 55 hl / ha. By exclusively manual, strictly selective harvest in several passes and repeated sorting in the winery, the processing of mature and undamaged grapes is guaranteed.
For a pronounced depth of aroma, the peel and juice of the grapes remain in contact with each other for up to six days under refrigeration, in order to extract the extractive substances as far as possible before fermentation. The wines receive thereby a special layer individuality and storability. The work in the cellar is carried out with great care, using pneumatic presses and gravitational force instead of pumping to transport grapes, must and wine. The large plants from the Burgundian varieties and from Lemberger ( Blaufränkisch
) ripen exclusively in large wooden barrels and barriques. Every year about 580,000 bottles of wine are produced. The winery is a member of the association Slow Food
, as well as since the beginning of 2012 in the VDP
(Verband deutscher Prädikatsweingüter).