The large winegrowers' cooperative
has its headquarters in the city of Stuttgart in the German wine growing region of Württemberg
. It was founded in 1887 by 34 winegrowers under the then name "Weingärtnergenossenschaft Untertürkheim". At that time Württemberg was still a kingdom in its own right and wine was delivered through royal connections to the court of the Russian Tsar. Today there are 40 winegrowers who work according to the common credo "quality before quantity" and "distinctiveness before quantity". The large cross-vaulted cellar dates back to 1902, and the chairman of the board is Bernd Munk, cellar master since 1987 Jürgen Off and new managing director since 2011 Stefan Hübner. The vineyards of the member companies comprise 86 hectares of vineyards in the individual locations Altenberg and Mönchberg
(Untertürkheim), Abelsberg (Gaisburg) and Kirchberg (Obertürkheim). Two thirds of the vineyards are planted with the red wine varieties Trollinger (36%), Pinot Noir, Lemberger, Dornfelder, Portugieser, Schwarzriesling, Muskat-Trollinger, Acolon, Merlot, Cabernet Cubin and Regent, and one third with the white wine varieties Riesling (18%), Müller-Thurgau, Kerner, Silvaner, Pinot Gris, Pinot Blanc, Gewürztraminer and Sauvignon Blanc
In 2001 a new quality philosophy was introduced. For dry wines the predicate designations are waived. The wines are classified in three quality levels with one, two or three stars. Decisive are aroma, bouquet, density, intensity, power and terroir. All premium and barrique wines are marked with three stars. The criteria are selected vineyards (renewed selection from the best sites), usually old vine stocks, yield reduction to 50 hl/ha, and the obligation of the winegrowers to adhere to constantly monitored criteria. The two-star wines with almost the same strict criteria are yield reduced to 80 hl/ha. Most of the white wines are matured in stainless steel, in the case of Pinot Gris and Chardonnay also in wooden barrels. The 1-star red wines are a cuvée of mash heated
and mash fermented wines. For the top qualities (2 and 3 stars), a traditional mash fermentation takes place. The best red wines are aged in traditional large wooden barrels or barriques. Only those with first filled barrels are considered barrique wines.