Mühlberg 5
65399 Kiedrich / Rheingau
Driving with a navigation system via Mühlweg

T: +49 (0)6123 2308
F: +49 (0)6123 1546

Contact us

The winery is open for you:

Monday to Friday 8 AM - 5.30 PM
Saturday 10 AM - 5 PM
Sunday 11 AM - 5 PM





100 Percent Riesling

The estate holds 90 hectares of vineyards, all dedicated solely to Riesling. This uncompromising focus is built around meticulous, quality-oriented and sustainable work in the vineyard, including the use of organic fertilizer, green cover and the elimination of all herbicides. In this way, we continue the tradition established with the very founding of the estate: produce only wine of the finest quality.

Elegance and Complexity

Although Weil Rieslings, from dry to naturally sweet, are the perfect accompaniment to almost any meal, they are also highly accomplished soloists. They dance gracefully between the taut poles of self-confident acidity, natural sweetness and rich extracts to establish the characteristic taste for which Weil's Rieslings are renowned.


Perfect Selection

The harvest rarely starts before October, and lasts for a minimum of eight to ten weeks. During this period, as many as seventeen passes of intensive and selective hand harvest are undertaken through the vineyards, collecting all Riesling classification levels right up to Trockenbeerenauslese. It's a lofty challenge — and one the estate has successfully accomplished for every vintage since 1989. 


Origin Matters


A wine's quality and distinctive identity are shaped in the vineyard. Weingut Robert Weil's vineyards, which sit on an elevated position along the outliers of the Taunus ridge, are considered among the finest in the Rheingau. The vines range up to over 50 years in age and are planted at a density of 5,000 to 6,000 vines per hectare.

Gentle Processing

Weingut Robert Weil puts a strong priority on a gentle transport of the berry clusters: special vibrating grape trailers and a dogged reliance on old-fashioned gravity are used in conveying the grapes to the wine presses. After gentle pressing, the must is gravity-fed into reception tanks. Natural sedimentation is then used to fine the must.

Wood and Stainless Steel

The selection of vessel dictates a wine's style: the full-bodied dry wines are all fermented and aged in casks, where microoxidation can provide greater structural complexity. Stainless steel is used for the lighter, fruitier and naturally sweet wines, lending them greater finesse and enabling them to develop optimal elegance. 


Supervised yet Spontaneous

The fermentation process is both closely monitored and temperature-controlled, and extends across six to twelve weeks. Wild yeast is used whenever the condition of the fruit allows, as it tends to produce wines of greater authenticity and distinctive profile, with clear reference to their origins. 


Peace and Quiet

The first step is the slowest: the wines are afforded a period of quiet to ferment and age. They are then filtered and bottled using a quick but gentle process that preserves as much of the primary fruit aromas as possible. A stretch of bottle maturation then follows.