A good 200 years ago, wine was grown in the Bavarian Lake Constance region around Lindau. However, in the course of time, fruit cultivation replaced vine cultivation and the winegrowing fell into oblivion. In 1975, fruit growers and wine enthusiasts Hannes Deufel and Ludwig Haug begin to revive the grape-growing tradition on the slopes above Lindau.
In 2009, Teresa Deufel, the second generation, takes over responsibility for the winery in one of the highest growing regions in Germany. The young, talented winemaker has completed an apprenticeship as a winemaker, is studying viticultural technology in Veitshöchheim and has completed various internships with renowned winemakers and the German Wine Institute in London. Influenced by her apprenticeship, she is fully committed to organic quality and an ecological approach to the land she is allowed to cultivate and in which she herself is deeply rooted.
The terroir at Lake Constance is characterized by a lot of moisture and therefore also a lot of humus, which in combination with abundant sunshine and cooling wind from the Alps produces fruity notes in the wine.
A visit to Teresa Deufel should definitely be combined with an overnight stay in the estate’s own vacation apartments. Those who have consulted the website beforehand should try to time their visit here with the Rädle (Heuriger), which is only open for a short time, the farm festival with friendly local wineries, or one of the numerous cultural and culinary events.
All photos by Gert Krautbauer
JOURNAL. What you might want to know…
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Every sourdough – that culture of lactic acid bacteria and yeast in a mixture of flour and water – is unique, like a fingerprint, because in every region there are individual bacteria in the air that give each loaf its very own flavour. One person who knows more about the infinite variety of sourdough cultures than most – whose culture is culture, so to speak – is the Belgian Karl De Smedt, keeper and archivist of Europe’s only sourdough library.
It’s virtually impossible to miss Julius Brantner Brothandwerk if you’re a fan of baked goods and find yourself in Munich. The charming Swabian baker has recently opened his second location, the first being such a success. With his team working transparently behind large glass windows, Julius strives to make “honest and trustworthy handling of all ingredients and processes accessible,” he says. Unsurprisingly, locals and tourists flock to the shopfront to sample their aromatic bread and delectable treats.
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