Jörg Bretz

After graduating from high school, completing an apprenticeship as a winemaker in Franconia and studying for a degree in viticulture and cellar management at the University of Applied Sciences for Wine in Geisenheim, Germany, I also gained a lot of practical experience in

Germany: In the Rheingau – Weingut Künstler, Weingut Schloss Rheinhartshausen, Weingut Schloss Schönborn, the Ortenau – Markgraf von Baden, Switzerland, South Tyrol – Elena Walch, Tuscany, Austria – Weingut Willi Bründlmayer, Weingut Gernot Heinrich and South Africa – Kaapzicht Estate.

His motto: no wine is made, natural wine is produced.

Jörg Bretz works with nature, not against it. As everyone knows by now, quality is born in the vineyard. But the quality is only as good as his education and consistency.

For him, therefore, it was only a small step to decide to produce wines for all walks of life and moods.

Young drinking wines makes everyone. This is what sets Jörg Bretz apart from others. It produces:

■ Natural, uncomplicated, not too young drinking wines

■ Natural, matured all-rounders for eating

■ Natural wines with great storage potential

In the fall of 2008, construction of the wine cellar began, which was completed in 2012. The wine cellar was designed “open” to have enough space in case of capacity increases. Particular importance was attached to the fact that no pumps are required for “moving” – gravity takes care of the gentle transport in the cellar. The most modern cellar machines guarantee perfect vinification.

Wir sind von 23. – 26. April auf der FHA – Food & Hotel Asia in  Singapore vertreten.

Austrian Pavillon – Hall 5 – Booth 5E2

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