Precision in the Cellar
Hard work, hearty rewards
The distinctive character of Haidle wines is built on a foundation of gentle processing and individual vinification.
From grape to bottle, our philosophy shapes the many steps we take in making wine, perhaps most visibly in the cranes and forklifts used to harness gravity instead of mechanical pumps. We use no fining agents whatsoever, meaning each and every one of our wines is vegan.
Our overall restraint in the cellar ultimately allows for a purer expression of terroir in our wines.
The white wines are spontaneously fermented and then typically matured in old, traditional barrels made of German oak. Several of these very same barrels were used 70 years ago by Karl Haidle himself to ferment Rieslings from the Pulvermächer vineyard.
Starting in 1987, the estate began maturing its red wines in classic French oak barriques. This bold switch made Hans Haidle into somewhat of a local pioneer. The extended aging — anywhere from 1-3 years in the barrel — encourages a smooth, full-bodied character in the wines.
Our estate wines are always meticulously vinified, and emerge from our cellar as reliably world-class bottles ready to take home top prices and prizes.