The winery is located in the municipality of Serrig (Saar area) in the German wine-growing region of Mosel. It was founded in 1828 by a head forester Ebenteuer and sold a generation later to the shipping entrepreneur Hansen. His grandson built the imposing estate building on the Saarstein and ran the transport company in Trier from there. In 1906, the construction of a villa, which today serves as headquarters, was completed on the heights of the Saarstein, from whose terrace one can enjoy a breathtaking view over Serrig and the Saar valley. The Second World War with the construction of the Westwall in Serrig changed the situation dramatically. Only one administrator lived on the estate, who had to vacate the house for military purposes. In 1956, the estate was sold to Dieter Ebert. Together with cellar master Erwin Hoffmann, he made sure that the potential of the vineyards was used again and the estate was restored to its former status. Since 1994, the estate has been run by Christian Ebert, who had already been responsible for the cellar since 1989. Like his father, he practices "traditional viticulture that is also close to nature and preserves nature".
The vineyards cover ten hectares of vineyards in the Serriger Schloss Saarsteiner site, which he owns alone. They are planted with 96% Riesling, as well as some Pinot Blanc and Müller-Thurgau. Only organic fertiliser is used: compost, straw and horse manure. The yields from the steep slopes remain low at an average of 60 hl/ha despite the relatively dense planting, which is due to the short pruning and the old vines, some of which are ungrafted. In the cellar, since the 2000 vintage, the majority of the grapes have been pressed whole. The must is sharply pre-clarified and for the most part fermented spontaneously with natural yeasts. This is mainly done for wines that are not vinified dry. The fermentation takes place in stainless steel tanks, the ageing partly in stainless steel tanks and partly in large wooden barrels. The wines with residual sweetness bear a white bottle label (otherwise yellow). In suitable years, Trockenbeerenauslese and ice wines are also pressed. Up to 60,000 bottles of wine are produced annually. Bottle-fermented sparkling wines are also produced, which are kept on the lees for up to six years. The winery is a member of the VDP.