The winery is located in the municipality of Vogtsburg-Bischoffingen (Kaiserstuhl area) in the German Baden wine region. It is owned by Manfred and Eva Maria Schmidt. Own wines have been produced since 1995, before that the grapes were delivered to the local winegrowers cooperative. The vineyards cover 7.5 hectares of vines, spread over a total of 40 plots in five different districts. They are planted with the varieties Pinot Noir (30%), Pinot Gris (21%), Pinot Blanc (12% ha), Müller-Thurgau (12%), Merlot, Cabernet Sauvignon, Cabernet Franc, Chardonnay and Muscatel. The couple was confronted with the consequences of conventional viticulture when Eva Maria Schmidt fell ill with an allergy to the plant protection products used. As a result, the consequences were drawn (from which the original name of the winery is derived) and the winery consistently switched to controlled cultivation.
Among other things, no chemical-synthetic substances are used. Organic and mineral fertilizers and/or sowing with legumes replace the use of artificial/synthetic fertilizers. In combating pests and vine diseases, the focus is on strengthening the vines' defences and natural plant strengthening agents. The farm Consequence is a member of the association ECOVIN. Due to the fragmentation into small areas, no site wines can be produced. However, there is an internal and parcel-exact classification of the vineyards. Thus, for the production of top quality wines, the cordon and lyre education is practiced. In the best locations there are less than 2,500 vines per hectare.
In the cellar, the least possible use is made of technology, for example, no fining agents are used. The result is fruity, aromatic wines. Depending on the vintage, the musts are fermented at a temperature between 15 and 20 degrees Celsius with pure yeasts. The white wines ferment in stainless steel and are aged there for five to six months, or 11 months in barriques. The best red wines ferment in wooden vats. All red wines are matured in barriques, but only very high quality wines are put into new wood, and only a small percentage of them. Depending on quality and grape variety, the ageing in barriques takes 15 to 35 months. Prädikat designations are only used for noble sweet wines.