The winery is located in the community of Serrig (Saar area) in the German Moselle
wine region. It was founded in 1828 by a head forester Ebenteuer and sold to the shipping company Hansen a generation later. His grandson built the imposing estate building on the Saarstein and from there he ran the transport company in Trier. In 1906, the construction of a villa on the Saarstein was completed, 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 property was then sold to Dieter Ebert. Together with cellarmaster Erwin Hoffmann, he made sure that the potential of the vineyards was used again and the estate was restored to its former state. Since 1994 the estate has been managed by Christian Ebert, who had been responsible for the cellar since 1989, and his wife Andrea. Like his father before him, he runs a "traditional, but also close-to-nature and nature-preserving" viticulture
The vineyards cover ten hectares of vineyards in the Serriger Schloss Saarsteiner
site, which is in exclusive ownership. They are 96% planted with Riesling, as well as some Pinot Blanc (3%) and Rivaner (1%). Only organic fertilization is applied using compost, straw and horse manure. Despite the relatively dense stocking, the yields from the steep slopes keep a low level of 60 hl/ha on average. This is due to the short pruning and the old vines, some of which are unrooted. In the cellar, since the 2000 vintage, we have mainly used whole grape pressing. The must is sharply pre-clarified and mostly fermented with natural yeasts. This is done mainly for wines that are not dry. The fermentation takes place in stainless steel tanks, the ageing partly in steel tanks and partly in large wooden vats. Wines with residual sweetness carry a white bottle label (otherwise yellow). In suitable years, high quality wines such as Trockenbeerenauslese and Eiswein are also pressed. 50,000 to 60,000 bottles of wine are produced annually. Bottle-fermented sparkling wines are also produced, which are stored on the yeast for up to six years. The winery is a member of the VDP
(Verband deutscher Prädikatsweingüter).