Weingut Seckinger

Brothers Jonas, Lukas and Philipp Seckinger founded the winery in 2012. Their parents used to sell the grapes to other wineries, but the three decided to make wine from them themselves, and within a decade their winery had become one of the most fascinating and talked-about houses in the Pfalz. They follow strict biodynamic practice, and a good share of the parcels sits at the forest's edge, an area where the terrain makes almost exclusively manual work necessary.

The soils are especially varied and include colored sandstone, limestone and loess, and in the village of Maikammer Burgundian varieties are planted on solid limestone. In the cellar they use select barrels from François Frères and Louis Latour, most of them second-fill, alongside local barrels of Pfalz oak that the brothers make themselves. The wine is stabilized by time alone rather than by mechanical treatments: spontaneous fermentation, no fining agents and long aging on the full lees. The range has four quality tiers (Gutswein, Ortswein, Erste Lage, Große Lage) and, beside them, a separate line called Pure – natural wines made without intervention, marked by extended skin contact and rare varieties. The major German guides are of one mind: Eichelmann 2025 named the winery Rising Star of the Year with four stars, Falstaff also gives it four, Vinum three, and Gault&Millau counted the brothers among the fastest-rising stars of the German wine scene. Vinum added that the wines are highly sought after in insider circles, and that many of them are sold on allocation only. And Paula Sidore of JancisRobinson.com wrote that if this is the future of the Pfalz, she is in.