For Franz Keller, winemaking starts in the vineyard. This means an organic approach to nurturing its distinct, historical plots that sweep down steep, sunlit slopes, rich with Burgundian varietals.

Inspired by his French neighbors, owner Friedrich Keller’s aim has always been to make food-friendly wines, vintages that will add sparkle to fine dining. Crafting a style of wine that is dry, fruit-forward, complex, and mineral-rich, Friedrich’s team lovingly tend Grauburgunder, Spätburgunder, Weissburgunder, and Chardonnay fruit.

Farming methods are gentle and organic with natural yield reduction practices and green harvest implemented for best quality.

A VDP member since 2014, Franz Keller turns out 210,000 bottles annually.

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