Organic viticulture has been consistently practiced at the Harm organic winery since 1998/1999: No use of artificial fertilizers, herbicides or synthetic pesticides. Instead, the focus is on manual labor, green manure, horse manure compost and biodiversity.
The vineyards cover a wide variety of soil types - from loess to gravel and primary rock to rare, pink conglomerate rock, such as in the Hollenburger Kreuzberg vineyard: this soil diversity gives the wines refined aromas and terroir typicity. Working methods: Hand-picking, organic and vegan viticulture, spontaneous fermentation, ageing in wood and long maturation are key characteristics. The winery received high ratings in the Falstaff wine guide, for example for Riesling and Grüne Veltliner varieties.
Weinschwärmerei (wine tavern) - enjoyment with Mediterranean flair
The in-house wine tavern, affectionately known as the "Weinschwärmerei", is a hospitable place to linger. In the Mediterranean courtyard with secluded seating, you can experience a so-called "vacation feeling". Here, a delicious wine tavern snack is prepared with great care from organic ingredients - including fruit and vegetables from our own garden - with the focus on enjoyment.
