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Our small winery is situated in an idyllic and quiet location on the outskirts of the historic town of Gengenbach. Since 2012, our wines have been expertly created here with care, dedication and passion, giving them their unique character and special quality.
Here at the Simon Huber winery, three elements work in perfect harmony – the winegrower, the vineyard and the wine cellar. This is the only way to produce wines of the highest quality and unmistakable flavour. Get inspired by our passion and expertise and discover how this harmonious combination is expressed in every glass.
Simon Huber founded the winery on the outskirts of Gengenbach in 2012. Even as a child, he helped his uncle tend vines and developed a fascination for working in and with nature at an early age. So the decision to start training as a winegrower was an obvious one.
His passion for viticulture was fully ignited during his three-year training programme. Curious to discover more of the world of wine, he completed further training as a viticulture technician and then gained experience at wineries in Austria and New Zealand. Back in his native Baden, the opportunity quickly arose to set up the winery with his wife Julia.
The wine cellar is housed in the Pfeffer & Salz Wine Hotel, a family-run establishment with excellent cuisine and a cosy ambience, managed by Julia Huber.
The vineyards in which our grapes grow and ripen form the basis of our work. Sustainability and a respectful approach to the soil and nature are of the utmost importance to us. Throughout the year, we work to produce the best possible grapes from a sustainable perspective.
We are particularly proud of our oldest vineyard, which is planted with Spätburgunder vines.
These vines are tended exclusively by hand to ensure that they produce the best possible grapes for our wines.
The Spätburgunder Réserve matures for 18 months in new and used barrique barrels.
A special feature of our vineyards is the cool winds from the Black Forest. They dry the grape zone quickly, especially in rainy years, and thus reduce susceptibility to diseases.
The cool winds also regulate the temperatures during the hot summer months, which helps the grapes to ripen evenly and preserve their freshness. These climatic conditions are the key to the high quality and unique character of our wines.
The majority of our vineyards are on steep slopes, which we cultivate with great dedication and passion. These challenging sites require careful manual labour and special care in order to harvest the best grapes. By taking intensive care of the steep slopes, we ensure that each grape develops its full potential and contributes to our outstanding wines.
We believe that only healthy and fully ripe grapes grown under natural conditions can produce great wines. In the wine cellar, we do everything we can to preserve this potential and bring it to full fruition without strongly influencing the natural processes.
The white wine grapes are gently processed and pressed. Depending on the type of wine, fermentation takes place in stainless steel tanks or in wooden barrels. After fermentation, the wines remain on the fine lees and are given the necessary time to mature.
In the production of red wine, we use the classic mash fermentation method, in which the juice is fermented together with the berry skins. The mash is then pressed and the red wines mature in new and used barrique barrels.
As soon as the time is right, the wines are carefully bottled.
Our wine cellar is designed to provide the best possible conditions for the natural maturation of our wines. Thanks to carefully controlled conditions – from temperature and humidity to ventilation – we create an ideal environment for maturing our wines. Here we preserve and develop the potential of our wines without strongly influencing the natural processes. This is where the grapes undergo their final transformation into great wines.
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