The winery is located in the city of Trier (Bernkastel area) in the German Mosel wine region and is owned by the state of Rhineland-Palatinate. The wine-growing domain was founded in 1896 as a model business in order to set an example for the winegrowers of the state in introducing progressive and rational methods in viticulture and cellar management. The development and testing of control methods against phylloxera and fungal diseases were also important tasks. In 1902 a large cellar was built in Trier, in which over 1,000 Fuder wine could be stored on 5,475 m². In 1977 a merger with the Landes-Lehr- und Versuchsanstalt (LLVA) took place; the domains in Serrig and Ockfen were privatised in the 1990s.
In 2009, the foundation stone was laid for a modern new winery building in the Avelertal. This was put into operation in August 2010. In this context the old location in the city centre was abandoned. This made it possible to secure the continued existence of a winegrowing operation of the state at the Trier site with the corresponding preservation of jobs and the management of the wine sites which are important and formative for the city of Trier. Wine customers have the opportunity to receive advice and taste the wines of the domain in the middle of the vineyards of the Avelsbacher Hammerstein site. In addition, attractive events such as the "Art and Culture for all Senses" festival and the "Mulled Wine Market" are held at the new location. Gerd Permesang acts as administrator, Günter Welter is responsible as cellar master.
The vineyards comprise 26 hectares of vineyards in the individual locations Hammerstein (Avelsbach), as well as Deutschherrenberg, Deutschherrenköpfchen and St. Maximiner Kreuzberg (Trier), 70% of which are steep slopes. In addition to the main grape variety Riesling (85% of the vineyard area), the white wine varietiesPinot Blanc, PinotGris, Auxerrois and Müller-Thurgau as well as the red wine varieties PinotNoir and Regent are cultivated. They are cultivated in an environmentally friendly way, with the renunciation of high yields. Since the year 2014 a conversion to organic viticulture has taken place. The wines are cool fermented in temperature-controlled stainless steel tanks. A bottle-fermented sparkling wine is also produced. The labels are embossed with the national coat of arms and a stylized eagle as a privilege of the former Prussian state wineries. Around 150,000 bottles of wine are produced annually.