Located at the beautiful slopes north from Heidelberg, called Badische Bergstraße, Pascal works on 1.5 hectare vineyard and orchard. The region has a rich history in wine and cider. The vineyards have lots of different soils – volcanic, granite, limestone and clay.
Because of that, Pascal focus on making mostly single vineyard wines to show the great diversity of soil, exposition, water availability and surroundings. His favorite varieties are Pinot noir and Riesling because for him these are the best varieties to show the terroir.

In the vineyard Pascal works without a tractor or other machines – all the work is done by hand only. He use teas and microbes to give the vines vitality and protection against fungal diseases. At this moments he sprays minimum amounts of copper and sulfur – the plan is to reduce it to zero!

In the cellar all work is done by hand as well – no pumps, no big press, very traditional! All wines are radical natural, so no sulfites, no filtration. When he thinks the wine is ready he bottle it.
Enjoy!

Information

Domain Name:
Domaine Pascal Treichler
Winemaker's Name:
Pascal Treichler
Country:
Germany
Region:
Baden
Appellations:
Deutscher Wein, Apfelwein, Apfelperlwein, Birnenperlwein, Badische Bergstraße, Deutscher Perlwein
Number of hectares:
1.5
Number of bottles:
4000
Soils:
Porphyry, clay, granite, loess soil
Grape varieties:
Pinot Noir, Riesling, Blauer Elbling, Sylvaner, Apple, Pear, Gemischter Satz, Yarrow from the Meadow, Pinot Noir (Blanc de Noirs), Blauer Elbling (Blanc de Noirs), Schweizer Wasserbirne, Souvignier Gris

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Located at the beautiful slopes north from Heidelberg, called Badische Bergstra&szlig;e, Pascal works on 1.5 hectare vineyard and orchard. The region has a rich history in wine and cider. The vineyards have lots of different soils &ndash; volcanic, granite, limestone and clay. Because of that, Pascal focus on making mostly single vineyard wines to show the great diversity of soil, exposition, water availability and surroundings. His favorite varieties are Pinot noir and Riesling because for him these are the best varieties to show the terroir. In the vineyard Pascal works without a tractor or other machines &ndash; all the work is done by hand only. He use teas and microbes to give the vines vitality and protection against fungal diseases. At this moments he sprays minimum amounts of copper and sulfur &ndash; the plan is to reduce it to zero! In the cellar all work is done by hand as well &ndash; no pumps, no big press, very traditional! All wines are radical natural, so no sulfites, no filtration. When he thinks the wine is ready he bottle it. Enjoy!

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