The winery is located in the city of Trier (Bernkastel area) in the German wine-growing region Moselle and is owned by the country Rheinland-Pfalz, The Weinbaudomäne was founded in 1896 as a model farm to serve as an example for the winemakers of the country in the introduction of advanced and rational methods in viticulture and the cellar industry. Also the development and testing of control methods against phylloxera and fungal diseases were important tasks. In 1902, a large cellar was built in Trier, in the 5.475 m² over 1,000 fuder Wine could be stored. In 1977 a merger took place with the State Teaching and Research Institute (LLVA); the domains in Serrig and Ockfen were privatized in the 1990s.
In 2009, the foundation stone for a modern winery new building was laid in the Avelertal. This was put into operation in August 2010. In this context, the old location in the city center was abandoned. As a result, the whereabouts of a winegrowing business in the state of Trier could be secured with the appropriate preservation of jobs and the management of the vineyards, which are important and important for the city of Trier. Wine customers have the opportunity to seek advice and to taste the wines of the domain in the middle of the vineyards of the location Avelsbacher Hammerstein. In addition, attractive events such as the "Art and culture for all the senses" and the "Glühweinmarkt" will take place at the new location. The manager is Gerd Permesang, the butler is Günter Welter responsible.
The vineyards cover 26 hectares of vineyards in the individual layers Hammerstein (Avelsbach), and Deutschherrenberg, Deutschherrenköpfchen and St. Maximiner Kreuzberg (Trier), which consist of 70% of steep slopes. Next to the main grape variety Riesling (85% of the vineyard) are the white varieties Pinot Blanc ( Pinot Blanc ), Pinot Gris ( Pinot gris ) Auxerrois and Müller-Thurgau and the red varieties Pinot Noir ( Pinot Noir ) and regent grown. There is an environmentally friendly management with abandonment of high yield, Since 2014, a change to Organic viticulture, The wines are in temperature controlled stainless steel tanks fermented cool. It will also be a bottle fermented sparkling wine produced. On the labels is the coat of arms and as a privilege of the former Prussian state estates a stylized eagle imprinted. Every year around 150,000 bottles of wine are produced.