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Nature meets vegan science
Traditional regional winegrowing, coupled with the latest technological know-how. The Weber brothers see wine as a natural product, a signature, a craft that can be assisted by science, but bound by tradition. This means Weber wines are given the time they need to develop. Thanks to the slower spontaneous fermentation of selected grapes and the extended yeast contact following fermentation, they can forego animal-based wine treatment agents. The result? Wines that are matured to perfection and 100% vegan: Kabinett and Adonis.
Born into winemaking
You could say the Weber brothers were born into winemaking. As children, Michael and Stephan Weber helped out with the grape harvest on their grandparents’ small subsistence farm. Or – to be more precise – the vineyard at Wiltinger Klosterberg. And that is a family tradition that continues to this day. The team is made up primarily of the brothers, the fathers, the whole family as well as all of their friends. Without giving in to the pressure of demand for new vintages, the Weber brothers’ wines get all the time they need to age to perfection.
A natural vegan product from the Saar
This informal vibe makes an appearance away from the winery too. Before the harvest in autumn, the brothers like to serve their wares at regional wine festivals. Every year, on the first weekend in August, they get together with the “Saarkind-Winzern” to organise the “Klang und Glanz Festival” on the banks of the Saar in Wiltingen. And once a month they offer a wine hike to the Wiltingen Galgenberg with wine tasting and a cheeseboard. This is the perfect opportunity to taste this authentic wine tradition up close personal where it originated.
