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The winery is located in the municipality of Bahlingen (Kaiserstuhl area) in the German wine-growing region of Baden. The traditional family has been growing grapes since 1649. In 1989, they moved into the newly built winery on the outskirts of the village. Today, the winery is run by Hans-Peter Trautwein, supported by his wife Elfriede and daughter Anne-Christin. The vineyards cover nine hectares of vines in the single vineyard Silberberg (Bahlingen). However, the winery uses instead the three old traditional site names documented in the cadastral plan: Fohberg, Käsenthal and Hundsrück. The white wine varieties Pinot Blanc, Pinot Gris, Chardonnay, Gewürztraminer, Muscat, Müller-Thurgau and Johanniter are cultivated to 60%, and the red wine variety Pinot Noir to 40%.

As early as 1980, the conversion to an organic farm took place, which finally led to the classification according to Bioland in 1986. This was followed by the consistent introduction of biodynamic viticulture with the renunciation of chemical-synthetic substances in plant protection and fertilisation. Only organic substances such as composted cattle manure and biodynamic preparations of tea, compost and silicon are used and the formation of humus is promoted by green man uring through sowing. In 2004, the farm was certified as a DEMETER farm. The orientation towards sustainability is not only lived in viticulture/wine making, but also through solar energy supply or use of the earth cellar without additional cooling.

The vinification is also oriented towards the biodynamic idea according to the rhythms of nature, among other things with respect to the phases of the moon. The white and red wines are produced in three lines. The "Classic" line comprises fruity wines typical of the grape variety. The wines of the "Edition" line are fermented spontaneously, matured in traditional, large wooden barrels and have great ageing potential. The top line "Edition RS" is made from old vines with yields reduced to 30 hl/ha and matures for at least two years. The red wines undergo a very slow maceration and are matured with a balance between fruit play and wood influence. Depending on the type of wine, they are matured in large wooden barrels or in barriques. Bottle-fermented vintage sparkling wines, vinegar, grape juice and noble brandies (yeast, marc, Williams pear) are also produced.

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