Frank John and his wife Gerlinde have been running the small Hirschhorner Hof winery in Neustadt-Königsbach (Pfalz) according to biodynamic principles since 2002
The Weinkontor produces elegant, complex Riesling wines that can be drunk for another 10 years with great pleasure. This is also thanks to the wine maturation, which takes place exclusively in wood in the renovated cross-vaulted cellar of the 17th century house.
The Weinkontor Hirschhorner Hof has entirely embraced biodynamic viticulture, which entails foregoing any fining, stabilization, enrichment and acidification measures of any kind. The white wines are aged at least 12 months on the lees before being faintly filtered once and then drawn into bottles. The Pinot Noirs, however, mature at least 24 months in oak barrels and are bottled without filtration. The sparkling wine production is done in an absolutely traditional way. After whole bunch pressing, the maturation takes place in Pfälzer wine barrels before the base wine then matures on the lees for 38 months.