Hattenheimer Wisselbrunnen
The origin of the site's name is open to theory. On the one hand, Wisselbrunnen could derive from "Wiesel," i.e. weasel, or "Wiese," meaning meadow. Others see an affinity with the Latin "fistula," or pipe(s), in reference to the "Brunnen," or spring, located there. The vineyard lies 100 meters/328 feet above sea level and faces south-southwest, an optimal position for absorbing solar radiation. Wisselbrunnen's light, Tertiary marl soils have a good water balance so that even in very dry years, grapes can ripen extremely well.

Category: Classified vineyard
Total size of vineyard: 16,9 ha (41.8 acres)
Surface owned by Balthasar Ress:   0,2 ha (0.5 acres)
Grape variety:   Riesling
Exposure / Slope:   south to southwest, 8%
Soil:   Medium-deep and deep slate soil, deep loess and loess-loam.




Winery webcam

Our webcam sends live pictures from the Hattenheimer Nussbrunnen vineyard, our press house, and our bottling hall. Webcam transmissions end when there is longer sufficient light, and the final pictures of the day are sent at night.
Next event
03. October 2014
NATUR PUR 2014 in der Hattenheimer Flur
Der traditionelle "Wein- und Schlemmerpfad" durch die Weinberge vom Pfaffenberg zum Steinberg findet auch in diesem Jahr wieder zum Tag der deutschen Einheit am 3. Oktober von 10.30 bis 18.00 Uhr statt

05. October 2014
Weinlese der Rebstockpächter im Hattenheimer Engelmannsberg 2014
Sie wollen bei der Herstellung "Ihres" Weines entscheidend mitwirken? Wir laden Sie hiermit zur Weinlese in "Ihren" Weinberg am 5.10.2014 ein!

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Latest media mentions
01. October 2014
foodhunter
SÖL´RING® - Sylter Wein von Christian Ress

29. September 2014
TravelBlog by WORLD´S LUXURY GUIDE
Nachschub für die Minibar: Weinlese auf Sylt

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Latest news
01. October 2014
Message from Christian Ress October/November 2014
The grape harvest has begun. It has been a truly extraordinary growing season, but thanks to painstaking work and comprehensive planning, we’re well prepared for practically anything. Once again, we’re under tremendous pressure, but we’re used to that.

01. October 2014
News October/November 2014
It’s the next best thing to being there: once again, we’ve set up our webcam in the press house for 24/7 live coverage as we receive and process the grapes we’ve just harvested.

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