The size wine cooperative
is headquartered in the city of Stuttgart in the German growing region Wuerttemberg
, It was founded in 1887 by 34 winegrowers under the name "Weingärtnergenossenschaft Untertürkheim" at that time. At that time Württemberg was still a separate kingdom and the wine was delivered to the court of the Russian tsar through royal connections. Today there are 40 vintners who work according to the common credo "quality before quantity" and "unmistakability before quantity". The large cross vaulted cellar dates from 1902. Bernd Munk is the CEO, cellar master since 1987 Jürgen Off and new managing director since 2011 Stefan Hübner. The vineyards of the member companies cover 86 hectares of vineyards in the individual layers Altenberg and Mönchberg
(Untertürkheim), Abelsberg (Gaisburg) and Kirchberg (Obertürkheim). They are two thirds with the red varieties Trollinger (36%), Pinot Noir, Lemberger, Dornfelder, Portuguese, Black Riesling, Muscat Trollinger, Acolon, Merlot, Cabernet Cubin and Regent, and one third with the white varieties Riesling (18%), Müller-Thurgau, Kerner, Silvaner, Pinot Gris, Pinot Blanc, Gewürztraminer and Sauvignon Blanc are planted.
In 2001 a new quality philosophy was introduced. The predicate designations are not used for dry wines. The wines are classified in three quality levels with one, two or three stars. Aroma, bouquet, density, intensity, strength and terroir are decisive. All premium and barrique wines are marked with three stars. The criteria are selected vineyards (repeated selection from the best locations), as a rule old vine stocks, yield reduction to 50 hl / ha, as well as the obligation of the winegrowers to comply with constantly controlled criteria. The two-star wines with almost the same strict criteria are reduced to 80 hl / ha. The white wines are largely made of stainless steel, for Pinot Gris and Chardonnay also in wooden barrels. The 1-star red wines are a blend mash heated
and fermented wines. With the top qualities (2 and 3 stars) there is a traditional mash fermentation. The best red wines are aged in traditional large wooden barrels or barriques. Only those with first filled barrels are considered barrique wines.