Work in the Maximin Grünhaus vineyards is conducted in close harmony with nature. Fertilization is predominantly organic, and the vineyards have been planted with a cover crop of wild herbs and grasses. No pesticides or herbicides are used, maintaining the health of the grapes through intensive manual work instead.

To ensure quality, yields are restricted to around 45 - 55 hectolitres per hectare (hl/ha); other quality estates in the Mosel average around 80 hl/ha. The grapes are harvested by hand and, depending on the character of the vintage, several passes may be made through the vineyard.

Herrenberg - Wines from this site were made specially for the Abbey’s choirmasters. Extending over 40 acres, the site benefits from deep soils with good water retention, over a base of red Devonian slate. Wines from the Herrenberg show fruit and body early in their lives, but also possess extraordinary ageing potential.

— Importer Note (Chambers & Chambers)