“We love sparkling wine and want to put it in the spotlight!”
KATJA REINECKER ON HER WINERY PHILOSOPHY
Office Hours
Mo-Fr: 09:00 - 12:00 Uhr & 14:00 - 17:00 Uhr Samstag: 11:00 - 14:00 UhrOwner
Steffen Reinecker
Cellarmaster
Herbert & Steffen Reinecker
Member Since
2025
Growing Areas
Sparkling Wine / Sekt
Eco Certifications
- In Öko-Umstellung
VDP:What is special about your winery?
Katja Reinecker: We are a pure sparkling wine estate, so we refine all our wines into sparkling wine. We also work as a contract sparkling wine producer for around 200 wine producers. Our everyday (working) life therefore revolves completely and exclusively around sparkling wine.



VDP:What is your winery philosophy?
Katja Reinecker: We love sparkling wine and therefore want to put it in the spotlight! Our parents have been pursuing this idea for almost 40 years and so the spark was passed on to us as the second generation early on.
VDP:What style of wine are you aiming for? Do you have a favorite grape variety?
Steffen Reinecker: Natural lightness. Subtle in fruit, yeast character and ripeness. For me, Chardonnay combines these attributes ideally.

“Consistent tradition means innovation.”
VDP:Which of your wines would you recommend to someone who doesn't yet know your winery - as an introductory wine, so to speak?
Katja Reinecker: Our house cuvée: Reinecker Brut Baden Crémant. It lives from freshness, fruit and lightness. It is certainly not the most special or loudest of our sparkling wines, but it is one that shows our signature and brings people together.
VDP: Which wine are you particularly proud of?
Herbert Reinecker: Chardonnay Blanc de Blancs Extra Brut
The vines were sourced in 1997 from Ay / Champagne (Goutorbe vineyard). The Chardonnay Blanc de Blancs is 100% from Champagne clone B76 and embodies the classic Blanc de Blancs style of Champagne.
VDP:Why did you become a winegrower?
Herbert Reinecker: I grew up in a mixed agricultural business. So viticulture accompanied, shaped and influenced me from an early age. I became enthusiastic about sparkling wine during an internship while studying viticulture in Geisenheim. After that, I started my first sparkling wine experiments with improvised machines. My uncle Hans, a locksmith with an equipment manufacturing company, built them himself. His ambition was also my driving force to produce sparkling wine myself. After completing my studies, we started converting the farm into a sparkling wine estate in 1987. A key experience was the visit to Champagne Delabaye in Cumière at the end of the 1980s and their incredibly natural approach to the product champagne.
VDP:Do you have any role models or mentors?
Herbert Reinecker: There is no one person. The cellar masters and winemakers of Champagne, with their high standards and wealth of experience, have always been my role models to a certain extent. As a young man, for example, I was able to meet Jacques Péters, the “chef de caves” of Champagne Veuve Cliquot, and was fascinated by his knowledge and his way of talking about the products of his house and champagne in general.
VDP: What are your next goals?
Herbert Reinecker: The handover of the business to the next generation is in full swing. Steffen and Katja have taken over the management and are carrying out their tasks with bravura and great pleasure. Further development of the business is already evident after a short time.


VDP:How do you combine tradition and innovation? Do you adhere to traditions, and if so, which ones?
Herbert Reinecker: Through exclusively classic production from the grape to the finished sparkling wine according to Champagne standards. Consistent tradition is innovation.
Katja Reinecker: The craft itself, classic bottle fermentation, is tradition. For us, it is the key to the highest quality sparkling wine and is therefore irreplaceable. We therefore adhere to this tradition out of absolute conviction and combine it with the latest technology and scientific innovations.
VDP: Why should people still visit your winery?
Herbert Reinecker: To find out everything that goes into making good German sparkling wine. And to explore the border triangle D-CH-F.